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Soup Joumou / Haitian pumpkin soup


Soup Joumou / Haitian pumpkin soup

This recipe is compliments of Jeannide Derival (Mrs. Enock), who is one of Lifeline’s cooks in Haiti. Just like all Haitian cooks, she measures ingredients by experience, not by cups and tablespoons. We invite you into the adventure of cooking this recipe the Haitian way!  

...And for those who would like a bit more guidance, you'll find similar Soup Joumou recipes online.


Meat: chicken, beef, or goat
Spices: garlic, sweet pepper, hot pepper, parsley


Prepare the meat (clean, spice, and boil it).

Boil the pumpkin; when it is well done peel it.

Grind the pumpkin or blend it with a little water. Then sift it in a sieve and take the puree.

Peel the yam and the taro.

Place the boiler on the fire and pour in the mashed pumpkin.

Put the cabbage, the yam, the turnip, the potato, the taro, the meat, the celery, and the spices. Then put oil according the quantity of soup you want to prepare.

Let them boil until they are done.

Check the seasoning, if the taste is not satisfactory, you can add some more spices.

If the taste is satisfactory, add the macaroni. As soon as the macaroni is done, take it off the fire lest it gets mushed. Then serve the soup.

How did your soup turn out?  We'd love to hear your comments!  
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