Soup Jou Mou – Haitian Pumpkin Soup (with a twist)

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Last Updated on September 8, 2020 by Chef Mireille

Soup Jou Mou – Haitian Pumpkin Soup

Soup Jou Mou is a classic Haitian Pumpkin soup eaten every New Years Day to also celebrate their Independence Day. Although traditionally made with beef, this goat version is just as delicious!

You can also explore more traditional Haitian Recipes here.

Soup Jou Mou - Haitian Pumpkin Soup (with a twist)

Haitian History

On January 1st, Haitians celebrated their Independence Day. This is one of the most celebrated holidays in Haiti. Haitians are extremely proud of their history and independence, being the first independent black country in the world. After the first successful slave revolt in 1791, the slaves gained control of most of the island. Although it would take 12 years, they eventually won their independence from France in 1804.

I am ½ Haitian and much of the Haitian food I grew up eating was made by my Mom, who is not Haitian. She learned the recipes from my Dad’s sisters and often put her own twist on them. This is not necessarily the most traditional versions of Soup Jou Mou, but this is the version I grew up eating. My Mom only made it once a year, but when she did, she would make 2 huge pots of it and this is all I ate for breakfast, lunch and dinner for an entire week. I loved it so much I didn’t mind eating nothing but Soup Jou Mou for a whole week. Even my Dad would get sick of it after a few days and would make something else, while I was still drinking Soup Jou Mou.

See also  Coconut Roll

Soup Jou Mou is how Haitians celebrate their Independence Day. While the soup itself is not spicy, we add spice by serving it with picklese (a spicy pickled vegetable condiment – check the recipe here)

Before the critical Haitian purists start attacking me, yes it is most traditional to make it with beef, however with my Indian heritage family on my Mom’s side of the family, I prefer this version made with goat meat instead.

Are you a fan of the rich and luscious flavor of goat meat? Try some other goat recipes!

Goat Recipes

IN THE MAKING – HOW TO MAKE SOUP JOU MOU

Soup Jou Mou 4 -edit Soup Jou Mou -edit Soup Jou Mou 2 -edit

Would you like to try out some more traditional Haitian recipes? Check out these Haitian Recipes!

Soup Jou Mou - Haitian Pumpkin Soup (with a twist)
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Soup Jou Mou – Haitian Pumpkin Soup (with a twist)

Classic New Years Day Haitian soup traditionally made with pumpkin and beef, but this innovative version is made with goat.
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Soup
Cuisine: Caribbean, Haitian
Servings: 8
Calories: 473kcal

Ingredients

  • 2 lbs. goat meat with bone
  • 5 scallions
  • 4 stalks celery
  • sprigs of fresh thyme
  • A small handful of parsley
  • 2 garlic cloves
  • 1 teaspoon black peppercorns
  • 1 tablespoon salt
  • 2 lbs. peeled and seeded pumpkin cut into large pieces
  • 1 chopped onion
  • ¼ cup vinegar
  • 1 large carrot 9 oz., cut into large pieces
  • 2 potatoes 22 oz., cut into large pieces
  • 3 cups chopped cabbage
  • 1 cup vermicelli
  • Salt and ground black pepper to taste

Instructions

  • Cut the scallions and celery into a few large pieces. In a large pot, combine goat with scallions, celery, thyme, parsley, garlic, peppercorns and salt. Add enough water to cover. Bring to a boil. Reduce to a simmer and cook for 2 hours.
  • Add pumpkin and cook until just cooked, about 15 minutes. Remove pumpkin pieces with a slotted spoon or a spider.
  • Turn off heat and drain meat, reserving liquid. Separate meat from vegetables. Discard vegetables.
  • Transfer pumpkin to a blender with a little bit of the liquid and puree until very smooth.
  • Return the drained broth, meat and pumpkin puree to the pot. Add onion, vinegar, salt and pepper. Cook for about 20 minutes until the soup has thickened a bit.
  • Add carrots, potatoes and cabbage. Simmer for 20 minutes, until the vegetables are cooked through.
  • Add vermicelli and simmer another 5-10 minutes, until cooked.
  • Adjust salt and pepper, as necessary.
  • Serve with picklese.

Nutrition

Calories: 473kcal | Carbohydrates: 42g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1020mg | Potassium: 1042mg | Fiber: 4g | Sugar: 5g | Vitamin A: 11037IU | Vitamin C: 29mg | Calcium: 91mg | Iron: 5mg
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Vaishali

    The first click is very impressive and the soup looks nice and filling . Your mom’s soup must have been delicious else it’s difficult to repeat it for days .

  2. Srivalli

    The clicks are very pretty Mir and so nice reading about the history of this soup. I must agree to eat the soup for a week would surely mean that the dish is so fantastic!..nice to know..:)

  3. Renu

    A good history to know about. The soup made by your mom would have been so delicious and comforting that it was repeated for days and indeed with pumpkin and goats meat, it has all the nutrients as well as something very comforting.

  4. Mayuri Patel

    I had no idea that Haiti fought for independence so long ago. As for making a traditional soup a bit differently, mixed cultures or races means a mixture of traditional recipes. The soup must be so hearty and filling.

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