Soup Joumou - the taste of freedom

Soup Joumou is a delicious and aromatic dish with a dense history, dating back to when it was a favourite of French slave-owners in eighteenth-century Haiti.

Joumou is the Kreyòl word derived from giraumon in French, which means “pumpkin,” in English. If you’re an avid fall cook, you might see joumou varietal pumpkins at some specialty supermarkets in the United States. They’re easy to spot at Haiti’s sprawling farmers’ markets.

To make soup joumou, two to three joumou are diced into sizeable chunks, and cooked in hot water until they are tender. While this happens, some meat is usually prepared to go with it: beef or pork, depending on what is available in the area. Once the joumou is tender, it is chucked into a blender with some of its cooking water and blended to a soft, silky consistency.

It all goes back into the pot over a low heat setting, and is joined by carrot chunks, potato cubes, cabbage quarters, pasta, and the prepared meat.

This simmers for a while, until the pasta is tender. Some people add dumplings at this point as well. After adding zesty, spicy seasoning, it’s ladled into a large serving bowl, which will sit at the center of a dining table with fresh bread from the local bakery, awaiting Sunday fast-breakers.

You’ll also find it as a centrepiece of New Year’s Day celebrations.