Soupe Joumou
A rich, aromatic squash and beef soup traditionally eaten on January 1st to commemorate Haitian independence. Once forbidden to the enslaved, it became a powerful symbol of freedom. The broth is silky from pureed squash, fragrant with herbs, and loaded with vegetables and pasta.
Method
Toss the beef with lime juice, epis (or a quick blend of scallion, garlic, parsley, thyme, and a little oil), salt, and pepper. Marinate at least 30 minutes or up to overnight in the fridge.
Place the squash in a pot, cover with water, and simmer until very soft, 20–30 minutes. Drain, reserving some cooking liquid, then purée until smooth. Set aside.
In a large heavy pot, brown the marinated beef in a little oil. Add onion, celery, and garlic; cook until softened. Stir in tomato paste and cook 1 minute.
Pour in the broth and enough water to cover the meat well. Add the pierced Scotch bonnet, cloves, and thyme. Bring to a boil, then reduce to a simmer and cook until the beef is tender, about 1–1½ hours.
Add the carrots, potatoes, turnip (if using), and cabbage. Simmer another 20–25 minutes until the vegetables are nearly tender. Stir in the squash purée; the soup will turn a beautiful golden-orange and thicken slightly.
Add the pasta and cook until al dente. Remove the whole chili and herb stems. Taste and adjust seasoning. Serve hot with extra lime wedges and bread if desired.
Notes & Variations
Epis is the aromatic Haitian seasoning base (scallion, garlic, parsley, peppers, thyme, etc.). A rough approximation works fine if you don’t have pre-made. The Scotch bonnet is usually left whole and removed so it perfumes without making the soup overly hot — pierce it carefully. Many families make huge pots to share; the soup improves the next day. Vegetarian versions exist using extra vegetables and a rich vegetable stock.