Every January 1, Haitians around the world welcome the New Year with a fragrant, golden bowl of Soup Joumou. More than a beloved dish, it’s a living memorial to the nation’s hard‑won freedom and an invitation to gather, remember, and celebrate together.
Origins & Symbolism
In the era of French colonial rule in Saint‑Domingue (now Haiti), enslaved Africans cultivated bountiful fields of squash and root vegetables—but were forbidden from enjoying the refined pumpkin soup served to plantation owners. That soup, later called Joumou, came to embody both deprivation and endurance. When Haiti declared independence in 1804, families cooked and shared Joumou publicly, transforming a symbol of oppression into a proud culinary emblem of liberation.
“To many Haitians, Soup Joumou tastes like freedom—it’s history you can hold in your hands.”
From Revolution to Celebration
On January 1, 1804, Haiti became the first independent Black republic. As news spread, kitchens filled with the aroma of simmering squash, beef, and herbs. Sharing Joumou was a quiet rebellion turned heartfelt ritual: a way to honor ancestors, affirm dignity, and envision a future shaped by collective courage. Today, the tradition thrives across Haiti and the diaspora—from Port‑au‑Prince to Paris, Montréal to Miami—uniting families and friends in a global New Year’s toast.
Global Recognition: In recent years, Soup Joumou has been internationally celebrated for its cultural significance, further cementing its place as a culinary symbol of resilience and independence.
Core Ingredients
While every family guards its secrets, most renditions of Joumou begin with joumou (kabocha or Caribbean pumpkin), aromatics, and warming spices. Beef adds depth, pasta brings comfort, and a garden’s worth of vegetables—cabbage, carrots, potatoes, celery, and leeks—creates a generous, celebratory pot.
- Pumpkin (kabocha/joumou), peeled and cubed
- Beef (often shank or stew cuts), seasoned and browned
- Carrots, potatoes, cabbage, celery, and leeks
- Pasta (e.g., macaroni or spaghetti broken into pieces)
- Scotch bonnet (for gentle heat), thyme, parsley, garlic, cloves
- Neutral oil, salt, black pepper, and a splash of citrus for brightness
Traditional Touches (Recipe Tips)
Joumou’s soul is in its layering: roast or simmer the pumpkin until sweet, blend it silky, then marry it with well‑browned beef, sautéed aromatics, and vibrant vegetables. Finish with pasta for body and a final lift of fresh herbs.
- Season and brown beef; set aside.
- Simmer pumpkin with aromatics; blend smooth.
- Sauté onions, leeks, celery, garlic; add thyme and cloves.
- Return beef, add pumpkin purée, vegetables, and stock; simmer.
- Add pasta near the end so it stays pleasantly al dente.
- Finish with chopped parsley and a squeeze of citrus. Taste for salt.
Joumou Today: Community in a Bowl
Beyond the holiday, Joumou appears at Sunday tables, family reunions, and community gatherings—a warm, generous dish meant to be shared. At Coquillage, our chefs prepare a respectfully crafted version that highlights seasonal produce and traditional technique. Join us on New Year’s Day or watch our events calendar for special Haitian‑heritage menus.
Frequently Asked Questions
Is Soup Joumou spicy?
It’s warmly spiced and can be made mildly spicy. Scotch bonnet adds heat; use to taste for a gentle glow or a bold kick.
Is there a vegetarian version?
Yes—skip the beef and use vegetable stock. Boost umami with mushrooms and a touch of miso or coconut aminos.
Can I make it ahead?
Absolutely. Joumou thickens and deepens in flavor overnight. Add a splash of stock when reheating to reach your desired consistency.