24 Delicious Soup Joumou Recipes for Every Season

Dinner

Unleash the warmth and comfort of every season with our roundup of 24 Delicious Soup Joumou Recipes! Whether you’re craving a cozy winter warmer or a light summer sip, these vibrant, flavor-packed soups are sure to delight. Perfect for home cooks looking to spice up their meal rotation, each recipe promises a bowlful of joy. Dive in and discover your next favorite dish today!

Traditional Haitian Soup Joumou

Traditional Haitian Soup Joumou

Vibrant and hearty, Traditional Haitian Soup Joumou is a celebration in a bowl, perfect for warming up any day.

Ingredients

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 1 Scotch bonnet pepper, whole
  • 1 large carrot, peeled and diced
  • 2 celery stalks, chopped
  • 1 large potato, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 8 cups beef broth, rich and flavorful
  • 1 tbsp tomato paste
  • 1 tsp ground cloves
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil, extra virgin
  • 1 cup elbow macaroni
  • 1 lime, cut into wedges

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Do not overcrowd the pot to ensure proper browning.
  3. Stir in onion, garlic, and thyme, cooking until fragrant, about 2 minutes.
  4. Pour in beef broth, scraping the bottom to release any browned bits.
  5. Add Scotch bonnet pepper, carrot, celery, potato, butternut squash, tomato paste, and ground cloves. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 1 hour, or until beef is tender. Tip: Skim off any foam that rises to the top for a clearer soup.
  7. Stir in elbow macaroni, cooking until al dente, about 10 minutes. Tip: Taste and adjust seasoning with salt and pepper before serving.
  8. Remove Scotch bonnet pepper before serving to control heat level.

Aromatic and comforting, this soup boasts a velvety texture with a spicy kick. Serve with lime wedges for a bright finish.

Spicy Pumpkin Soup Joumou

Spicy Pumpkin Soup Joumou

Delight in the warmth of Spicy Pumpkin Soup Joumou, a hearty dish that blends creamy pumpkin with a kick of heat. Perfect for chilly evenings, it’s a comforting bowl that’s both nourishing and invigorating.

Ingredients

  • 2 cups fresh pumpkin, peeled and cubed
  • 1 tbsp rich extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup heavy cream
  • Salt, to precise taste

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic, cumin, and cayenne pepper; cook for 1 minute until fragrant.
  4. Add pumpkin cubes and vegetable broth; bring to a boil.
  5. Reduce heat to low, cover, and simmer for 20 minutes until pumpkin is tender.
  6. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
  7. Stir in heavy cream and simmer for an additional 5 minutes. Tip: Adjust the heat to prevent boiling, which can curdle the cream.
  8. Season with salt carefully, tasting as you go. Tip: The salt should enhance, not overpower, the pumpkin’s natural sweetness.

Finished with a velvety texture, this soup boasts a harmonious blend of sweet pumpkin and spicy heat. Serve with a drizzle of cream or a sprinkle of toasted pumpkin seeds for added crunch.

Vegetarian Soup Joumou

Vegetarian Soup Joumou
Oftentimes, the heartiest dishes are the simplest to make. Vegetarian Soup Joumou is a vibrant, comforting bowl that’s as nourishing as it is flavorful.

Ingredients

– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 garlic cloves, minced
– 2 carrots, peeled and diced
– 1 large potato, peeled and cubed
– 1 cup butternut squash, peeled and cubed
– 4 cups vegetable broth, low sodium
– 1 can (15 oz) coconut milk, full fat
– 1 tsp ground turmeric
– 1/2 tsp ground cinnamon
– Salt and freshly ground black pepper to taste
– Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in carrots, potato, and squash, cook for another 5 minutes to soften slightly.
4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes.
5. Add coconut milk, turmeric, and cinnamon, stir well to combine.
6. Simmer for an additional 10 minutes until all vegetables are tender.
7. Season with salt and pepper, adjust to taste.
8. Garnish with fresh parsley before serving.
Tip: For a smoother texture, blend half the soup before adding coconut milk.
Tip: Toast the spices in a dry pan for 30 seconds to enhance their flavor before adding.
Tip: Let the soup sit for 10 minutes after cooking to allow flavors to meld.
Rich in texture and bursting with warmth, this soup pairs beautifully with crusty bread or over a bed of quinoa for extra heartiness.

Beef and Pumpkin Soup Joumou

Beef and Pumpkin Soup Joumou

Rich in history and flavor, Beef and Pumpkin Soup Joumou is a hearty dish that warms the soul. Ready to dive into making this comforting soup? Let’s get started.

Ingredients

  • 1 lb beef stew meat, cubed
  • 2 tbsp rich extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp ground allspice
  • 1 medium pumpkin, peeled and cubed (about 4 cups)
  • 6 cups beef broth, low-sodium
  • 2 carrots, sliced
  • 2 potatoes, cubed
  • 1 scotch bonnet pepper, whole
  • Salt to taste

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Add beef cubes, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
  3. Stir in onion and garlic, cooking until translucent, about 3 minutes.
  4. Add thyme and allspice, stirring for 30 seconds to release their aromas.
  5. Pour in beef broth, scraping the bottom of the pot to deglaze.
  6. Add pumpkin, carrots, potatoes, and the whole scotch bonnet pepper. Tip: The whole pepper infuses flavor without overwhelming heat.
  7. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, or until vegetables are tender. Tip: Skim off any foam that rises to the top for a clearer broth.
  8. Remove scotch bonnet pepper before serving. Adjust salt as needed.

Offering a velvety texture with a spicy kick, this soup pairs beautifully with crusty bread. For an extra touch, garnish with fresh thyme leaves.

Chicken Soup Joumou

Chicken Soup Joumou

On a chilly evening, nothing warms the soul like a bowl of Chicken Soup Joumou. This hearty dish blends tradition with comfort in every spoonful.

Ingredients

  • 2 lbs bone-in chicken thighs, skin-on for richness
  • 1 large butternut squash, peeled and cubed into 1-inch pieces
  • 1 cup diced carrots, for a sweet crunch
  • 1/2 cup chopped celery, adding a fresh bite
  • 1 large onion, finely chopped for depth
  • 4 garlic cloves, minced for a pungent kick
  • 8 cups chicken broth, homemade or high-quality store-bought
  • 2 tbsp olive oil, for sautéing
  • 1 tsp ground thyme, for earthy notes
  • Salt and freshly ground black pepper, to season

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chicken thighs, skin-side down, and sear until golden brown, about 5 minutes per side. Remove and set aside.
  3. In the same pot, add onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  4. Return chicken to the pot. Add butternut squash, chicken broth, and thyme. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 45 minutes, or until chicken is tender.
  6. Remove chicken, shred meat, and return to the pot. Discard bones.
  7. Season with salt and pepper. Simmer uncovered for 10 minutes to meld flavors.

Chicken Soup Joumou boasts a velvety texture with layers of savory and sweet. Serve with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Seafood Soup Joumou

Seafood Soup Joumou

Bold flavors and hearty ingredients make this Seafood Soup Joumou a standout dish. Perfect for warming up on a chilly evening, it’s a celebration of taste and texture.

Ingredients

  • 1 lb fresh shrimp, peeled and deveined
  • 1 lb scallops, patted dry
  • 2 cups pumpkin, cubed and roasted
  • 4 cups chicken stock, rich and homemade
  • 1 cup coconut milk, creamy and full-fat
  • 2 tbsp olive oil, extra virgin
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 1 tsp thyme, freshly chopped
  • 1 scotch bonnet pepper, whole
  • Salt, to precise taste

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
  3. Stir in thyme and whole scotch bonnet pepper, cook for 1 minute to release flavors.
  4. Pour in chicken stock and bring to a gentle boil, then reduce heat to simmer.
  5. Add roasted pumpkin cubes, simmer for 10 minutes until softened.
  6. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender.
  7. Return the soup to the pot, stir in coconut milk, and bring to a low simmer.
  8. Add shrimp and scallops, cook until shrimp are pink and scallops are opaque, about 5 minutes.
  9. Season with salt, remove the scotch bonnet pepper before serving.

Rich and velvety, this soup boasts a perfect balance of sweetness from the pumpkin and heat from the scotch bonnet. Serve with a side of crusty bread to soak up every last drop.

Slow Cooker Soup Joumou

Slow Cooker Soup Joumou

Bold flavors and hearty ingredients come together in this Slow Cooker Soup Joumou, a dish that’s as nourishing as it is flavorful.

Ingredients

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp rich extra virgin olive oil
  • 1 large butternut squash, peeled and cubed
  • 4 cups beef broth, low-sodium
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt
  • 1 sprig fresh thyme
  • 1 bay leaf

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
  2. In the same skillet, sauté onion and garlic until translucent, about 3 minutes. Add to slow cooker.
  3. Add butternut squash, carrots, celery, beef broth, black pepper, salt, thyme, and bay leaf to the slow cooker. Stir to combine.
  4. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and vegetables are soft.
  5. Remove thyme sprig and bay leaf before serving. Tip: For a smoother texture, blend half the soup before serving.
  6. Season with additional salt and pepper if needed. Tip: Let the soup sit for 10 minutes after cooking to enhance flavors.

Overtime, the soup develops a deep, savory flavor with a velvety texture from the butternut squash. Serve with a side of crusty bread for dipping or over a bed of steamed rice for a fuller meal.

Quick and Easy Soup Joumou

Quick and Easy Soup Joumou

Just in time for a cozy meal, this Quick and Easy Soup Joumou brings warmth and flavor to your table with minimal effort.

Ingredients

  • 1 tbsp vibrant, golden olive oil
  • 1 cup diced, sweet yellow onion
  • 2 cloves garlic, minced to aromatic perfection
  • 1 lb tender, cubed beef stew meat
  • 4 cups rich, homemade chicken stock
  • 2 cups peeled, cubed butternut squash
  • 1 tsp earthy, ground thyme
  • 1/2 tsp warm, ground cloves
  • Salt, to a balanced level
  • 1 cup smooth, canned coconut milk
  • 2 tbsp freshly chopped, vibrant parsley

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
  2. Add onion and garlic, sautéing until translucent and fragrant, 3-4 minutes.
  3. Brown the beef cubes on all sides, ensuring a deep, caramelized crust forms, about 5 minutes.
  4. Pour in chicken stock, scraping the bottom to release any flavorful bits.
  5. Stir in butternut squash, thyme, cloves, and salt. Bring to a boil.
  6. Reduce heat to low, cover, and simmer until squash is fork-tender, 20 minutes.
  7. Blend half the soup until smooth for a creamy texture, then return to the pot.
  8. Stir in coconut milk and heat through, about 2 minutes. Avoid boiling to prevent curdling.
  9. Garnish with parsley before serving.

Zesty and comforting, this soup boasts a velvety texture with a hint of sweetness from the squash. Serve with crusty bread for dipping or a side of spicy pickled vegetables to contrast the richness.

Gluten-Free Soup Joumou

Gluten-Free Soup Joumou

Haitian Gluten-Free Soup Joumou is a vibrant, hearty dish that celebrates freedom and flavor. Here’s how to make it.

Ingredients

  • 2 lbs of organic, grass-fed beef stew meat, cut into chunks
  • 1 cup of fresh, crisp carrots, diced
  • 1 cup of firm, green cabbage, shredded
  • 1 cup of sweet, ripe plantains, cubed
  • 1/2 cup of creamy, smooth coconut milk
  • 2 tbsp of fragrant, ground turmeric
  • 1 tbsp of sharp, minced garlic
  • 1 tsp of fiery, crushed Scotch bonnet pepper
  • 8 cups of clear, homemade beef broth
  • 2 tbsp of rich, extra virgin olive oil

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Add beef chunks, searing until browned on all sides, about 5 minutes.
  3. Stir in garlic and Scotch bonnet pepper, cooking until fragrant, 1 minute.
  4. Pour in beef broth, bringing to a boil. Reduce heat to low, simmering for 1 hour.
  5. Add carrots, cabbage, and plantains, simmering until vegetables are tender, 20 minutes.
  6. Mix in coconut milk and turmeric, stirring well to combine. Simmer for another 10 minutes.
  7. Season with salt, adjusting to ensure a balanced flavor.

Unleash the soup’s robust flavors by serving it hot, garnished with fresh herbs. Its creamy texture and spicy kick make it a comforting meal for chilly evenings.

Dairy-Free Soup Joumou

Dairy-Free Soup Joumou

Get ready to savor a bowl of Dairy-Free Soup Joumou, a hearty and flavorful dish that’s perfect for any season. This version keeps all the traditional warmth without the dairy.

Ingredients

  • 2 tbsp rich extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb butternut squash, peeled and cubed
  • 4 cups vegetable broth, low sodium
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1 can (13.5 oz) coconut milk, full fat
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add cubed butternut squash and stir to coat with the onion and garlic mixture.
  5. Pour in vegetable broth, ensuring the squash is fully submerged.
  6. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until squash is tender.
  7. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
  8. Stir in cinnamon, nutmeg, and cayenne pepper. Adjust seasoning with salt and black pepper.
  9. Pour in coconut milk and stir well. Heat through for 5 minutes, but do not boil.
  10. Serve hot. Tip: Garnish with a drizzle of coconut milk and a sprinkle of cinnamon for presentation.

Lusciously creamy with a hint of spice, this soup pairs wonderfully with crusty bread. For an extra touch, top with roasted pumpkin seeds for crunch.

Vegan Soup Joumou

Vegan Soup Joumou

Oftentimes, the heartiest dishes come from the simplest ingredients. Vegan Soup Joumou is a vibrant, comforting blend of squash, vegetables, and spices, simmered to perfection.

Ingredients

  • 2 cups peeled, cubed butternut squash (sweet, orange-fleshed)
  • 1 cup chopped carrots (crunchy, bright orange)
  • 1 cup diced celery (crisp, aromatic)
  • 1/2 cup chopped onion (sharp, pungent)
  • 3 cloves minced garlic (fragrant, potent)
  • 4 cups vegetable broth (rich, savory)
  • 1 tbsp olive oil (smooth, golden)
  • 1 tsp ground thyme (earthy, warm)
  • 1/2 tsp ground cloves (spicy, sweet)
  • Salt to taste (fine, sea salt)

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add onion, garlic, and a pinch of salt. Sauté until translucent, about 5 minutes.
  3. Stir in carrots and celery. Cook for another 5 minutes until slightly softened.
  4. Add butternut squash, thyme, and cloves. Mix well to coat the vegetables in spices.
  5. Pour in vegetable broth. Bring to a boil, then reduce heat to low.
  6. Simmer uncovered for 25 minutes, or until squash is fork-tender.
  7. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a blender.
  8. Season with salt to taste. Serve hot.

Silky smooth with a hint of warmth from the cloves, this soup is a bowl of comfort. Garnish with a drizzle of olive oil or a sprinkle of fresh thyme for an extra touch of elegance.

Low-Carb Soup Joumou

Low-Carb Soup Joumou

Perfect for a cozy evening, this Low-Carb Soup Joumou brings a hearty, flavorful twist to the traditional Haitian dish, minus the carbs.

Ingredients

  • 2 tbsp rich extra virgin olive oil
  • 1 lb tender beef stew meat, cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 4 cups low-sodium beef broth
  • 1 medium turnip, peeled and diced
  • 1 cup fresh pumpkin, cubed
  • 1 tsp sea salt
  • 1/2 tsp finely ground black pepper
  • 1/4 tsp ground cloves
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
  3. Stir in onion, garlic, and ginger, cooking until fragrant, about 2 minutes.
  4. Pour in beef broth, scraping the bottom to release any browned bits. Tip: This adds depth to the soup’s flavor.
  5. Add turnip and pumpkin, bringing the mixture to a boil.
  6. Reduce heat to low, simmering uncovered for 25 minutes, or until vegetables are tender. Tip: Stir occasionally to prevent sticking.
  7. Season with salt, pepper, and cloves, adjusting to preference.
  8. Garnish with fresh parsley before serving.

Rich in flavor and texture, this soup offers a comforting blend of savory beef and sweet pumpkin. Serve with a side of cauliflower rice for an extra low-carb meal.

Keto-Friendly Soup Joumou

Keto-Friendly Soup Joumou
Fans of hearty, flavorful soups will adore this Keto-Friendly Soup Joumou. It’s a low-carb twist on a Haitian classic, packed with savory goodness and a hint of spice.

Ingredients

  • 1 tbsp rich extra virgin olive oil
  • 1 lb grass-fed beef stew meat, cubed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1/2 tsp ground cloves
  • 4 cups organic chicken broth
  • 1 medium turnip, peeled and diced
  • 1 cup full-fat coconut milk
  • Salt and finely ground black pepper to taste
  • 1 tbsp fresh parsley, chopped for garnish

Instructions

  1. Heat olive oil in a large pot over medium-high heat until shimmering.
  2. Add beef cubes, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
  3. Stir in onion and garlic, cooking until softened, about 3 minutes.
  4. Add thyme, paprika, and cloves, stirring for 1 minute until fragrant.
  5. Pour in chicken broth, scraping the bottom of the pot to release any browned bits.
  6. Bring to a boil, then reduce heat to low. Simmer covered for 45 minutes.
  7. Add diced turnip, cooking until tender, about 15 minutes. Tip: The turnip should be soft but not mushy.
  8. Stir in coconut milk, heating through for 5 minutes. Season with salt and pepper.
  9. Garnish with fresh parsley before serving. Tip: For extra flavor, let the soup sit for 10 minutes before serving.

Zesty and comforting, this soup boasts a creamy texture with a perfect balance of spices. Serve it with a side of keto bread for dipping, or enjoy it as a standalone meal for a satisfying low-carb dinner.

Paleo Soup Joumou

Paleo Soup Joumou

Yield to the hearty embrace of Paleo Soup Joumou, a vibrant blend of tradition and nutrition. This dish turns simple ingredients into a celebration.

Ingredients

  • 2 lbs beef stew meat, cubed and patted dry
  • 1 large butternut squash, peeled and diced
  • 3 cups homemade beef bone broth, rich and gelatinous
  • 1 cup full-fat coconut milk, creamy and smooth
  • 2 tbsp ghee, clarified and golden
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh thyme, fragrant and earthy
  • 1 Scotch bonnet pepper, whole for subtle heat
  • Sea salt, coarse and unrefined

Instructions

  1. Heat ghee in a large pot over medium-high heat until shimmering.
  2. Add beef cubes in a single layer; sear until deeply browned on all sides, about 3 minutes per side. Work in batches to avoid steaming.
  3. Lower heat to medium; sauté onions until translucent, about 5 minutes. Add garlic and thyme; cook until fragrant, 1 minute.
  4. Return beef to pot; pour in bone broth. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
  5. Add butternut squash and whole Scotch bonnet pepper. Simmer uncovered until squash is tender, about 25 minutes.
  6. Remove Scotch bonnet pepper; blend soup until smooth using an immersion blender. For a chunkier texture, blend only half.
  7. Stir in coconut milk; simmer for 5 more minutes. Season with sea salt to your preference.

Hearty and velvety, this soup carries the warmth of its spices and the sweetness of squash. Serve with a drizzle of coconut milk and a sprinkle of fresh thyme for an elegant touch.

Instant Pot Soup Joumou

Instant Pot Soup Joumou

Haitian Soup Joumou is a vibrant, hearty dish that celebrates independence with every spoonful. This Instant Pot version simplifies tradition without sacrificing depth.

Ingredients

  • 1 tbsp rich extra virgin olive oil
  • 1 lb beef stew meat, cubed
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 medium butternut squash, peeled and cubed
  • 4 cups beef broth, low-sodium
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup elbow macaroni
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lime juice

Instructions

  1. Set Instant Pot to ‘Sauté’ mode. Heat olive oil until shimmering.
  2. Add beef cubes. Brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot for a better sear.
  3. Stir in onion, garlic, thyme, salt, and pepper. Cook until onions are translucent, about 3 minutes.
  4. Add butternut squash and beef broth. Secure lid. Cook on high pressure for 15 minutes.
  5. Quick release pressure. Stir in carrots, celery, and macaroni. Tip: Add pasta last to prevent mushiness.
  6. Secure lid again. Cook on high pressure for 4 minutes.
  7. Natural release for 5 minutes, then quick release remaining pressure. Tip: Natural release keeps flavors intact.
  8. Stir in parsley and lime juice before serving.

Perfectly balanced, this soup boasts creamy squash against tender beef and al dente pasta. Serve with a crusty baguette to soak up every last drop.

One-Pot Soup Joumou

One-Pot Soup Joumou

Haitian Soup Joumou is a vibrant, hearty dish that celebrates independence with every spoonful. This one-pot version simplifies tradition without sacrificing depth.

Ingredients

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1/4 cup fresh lime juice, for tenderizing
  • 1/4 cup rich extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 2 celery stalks, chopped
  • 1 Scotch bonnet pepper, whole
  • 1 tbsp tomato paste
  • 1 tsp ground cloves
  • 1 tsp freshly grated nutmeg
  • 8 cups beef broth, low-sodium
  • 1 lb calabaza squash, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 cup elbow macaroni
  • Salt and finely ground black pepper, to season
  • 1/4 cup fresh parsley, chopped

Instructions

  1. In a large bowl, marinate beef with lime juice for 30 minutes. This tenderizes the meat.
  2. Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5 minutes. Remove and set aside.
  3. In the same pot, sauté onion and garlic until translucent, about 3 minutes. Tip: Scrape the bottom to incorporate fond for flavor.
  4. Add carrots, celery, and Scotch bonnet pepper. Cook for 5 minutes until vegetables soften.
  5. Stir in tomato paste, cloves, and nutmeg. Cook for 1 minute to bloom spices.
  6. Return beef to the pot. Pour in beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour.
  7. Add squash and potatoes. Simmer for 20 minutes until tender. Tip: Pierce squash with a fork to check doneness.
  8. Stir in macaroni. Cook for 10 minutes until al dente. Tip: Stir occasionally to prevent sticking.
  9. Season with salt and pepper. Remove Scotch bonnet pepper before serving.
  10. Garnish with fresh parsley.

Comforting and robust, this soup boasts a velvety texture with a spicy kick. Serve with crusty bread for dipping into the fragrant broth.

Freezer-Friendly Soup Joumou

Freezer-Friendly Soup Joumou

Every winter needs a hearty soup that’s as nourishing as it is flavorful. Freezer-Friendly Soup Joumou fits the bill perfectly, blending tradition with convenience.

Ingredients

  • 2 cups peeled and cubed butternut squash, sweet and vibrant
  • 1 cup diced carrots, crisp and orange
  • 1 cup diced celery, fresh and crunchy
  • 1 large onion, finely chopped, aromatic
  • 3 cloves garlic, minced, pungent
  • 1 lb beef stew meat, cut into bite-sized pieces, rich and tender
  • 8 cups beef broth, savory and deep-flavored
  • 1 tsp thyme, dried and earthy
  • 1 tsp salt, fine and pure
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp olive oil, extra virgin and fruity

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add beef stew meat, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
  3. Stir in onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
  4. Add butternut squash, thyme, salt, and black pepper, stirring to combine.
  5. Pour in beef broth, bringing to a boil. Tip: Skim off any foam for a clearer soup.
  6. Reduce heat to low, simmering uncovered for 45 minutes, or until beef is tender. Tip: Stir occasionally to prevent sticking.
  7. Let cool before freezing in airtight containers for up to 3 months.

Warm and comforting, this soup boasts a velvety texture with chunks of tender beef and squash. Serve with a dollop of sour cream or crusty bread for a complete meal.

Spicy Coconut Soup Joumou

Spicy Coconut Soup Joumou

Get ready to spice up your meal with this Spicy Coconut Soup Joumou. It’s a vibrant, flavorful dish that combines heat and creaminess in every spoonful.

Ingredients

  • 1 tbsp fragrant coconut oil
  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 tsp ground turmeric
  • 1 can (13.5 oz) creamy coconut milk
  • 2 cups vegetable broth
  • 1 cup peeled and cubed pumpkin
  • 1 scotch bonnet pepper, whole
  • 1 tsp sea salt
  • 1/2 cup chopped fresh cilantro
  • 1 lime, juiced

Instructions

  1. Heat coconut oil in a large pot over medium heat until shimmering.
  2. Add onion, garlic, and ginger. Sauté for 3 minutes until fragrant and translucent.
  3. Stir in turmeric and cook for 1 minute to release its aroma.
  4. Pour in coconut milk and vegetable broth, stirring to combine.
  5. Add pumpkin and whole scotch bonnet pepper. Bring to a gentle boil.
  6. Reduce heat to low, cover, and simmer for 20 minutes until pumpkin is tender.
  7. Remove scotch bonnet pepper if less heat is desired. Use the back of a spoon to mash some pumpkin for thickness.
  8. Stir in sea salt, cilantro, and lime juice. Simmer for 2 more minutes.

Creamy with a kick, this soup pairs wonderfully with crusty bread or over steamed rice. The heat from the scotch bonnet mellows into a warm glow, perfect for chilly evenings.

Curried Pumpkin Soup Joumou

Curried Pumpkin Soup Joumou

Perfect for chilly evenings, this Curried Pumpkin Soup Joumou blends warmth and spice in every spoonful. Its creamy texture and bold flavors make it a standout dish.

Ingredients

  • 2 cups roasted pumpkin, smooth and velvety
  • 1 tbsp curry powder, aromatic and vibrant
  • 1 cup coconut milk, rich and creamy
  • 2 cups vegetable broth, savory and light
  • 1 tbsp olive oil, extra virgin and fruity
  • 1 onion, finely chopped and sweet
  • 2 garlic cloves, minced and pungent
  • Salt, to enhance flavors

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onion and minced garlic. Sauté until translucent, about 5 minutes.
  3. Stir in curry powder. Cook for 1 minute to release its aroma.
  4. Add roasted pumpkin and vegetable broth. Bring to a boil.
  5. Reduce heat to low. Simmer for 15 minutes, stirring occasionally.
  6. Use an immersion blender to puree the soup until smooth. Tip: For a finer texture, strain the soup through a sieve.
  7. Stir in coconut milk. Simmer for another 5 minutes. Tip: Do not boil to prevent curdling.
  8. Season with salt. Adjust to your preference. Tip: A pinch of sugar can balance the flavors if needed.

You’ll love the silky texture and the harmonious blend of sweet pumpkin and spicy curry. Serve with a drizzle of coconut milk and crusty bread for dipping.

Roasted Garlic Soup Joumou

Roasted Garlic Soup Joumou

Zesty and comforting, this Roasted Garlic Soup Joumou blends deep flavors with a smooth texture. Perfect for chilly evenings, it’s a hearty dish that warms from the inside out.

Ingredients

  • 2 heads of garlic, roasted until golden and fragrant
  • 1 large butternut squash, peeled and cubed (about 4 cups)
  • 2 tbsp rich extra virgin olive oil
  • 1 medium onion, finely chopped
  • 4 cups vegetable broth, low-sodium and organic
  • 1 cup heavy cream, velvety and rich
  • 1 tsp finely ground black pepper
  • 1 tsp sea salt, finely ground
  • 2 sprigs fresh thyme, leaves only

Instructions

  1. Preheat oven to 400°F. Cut the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
  2. Heat remaining olive oil in a large pot over medium heat. Add onion, sauté until translucent, about 5 minutes.
  3. Add cubed butternut squash and roasted garlic cloves, sauté for another 5 minutes to blend flavors.
  4. Pour in vegetable broth, bring to a boil, then reduce heat to simmer for 20 minutes until squash is tender.
  5. Remove from heat, blend until smooth using an immersion blender. Tip: For extra silkiness, strain the soup through a fine mesh sieve.
  6. Return soup to pot, stir in heavy cream, black pepper, salt, and thyme. Heat gently for 5 minutes without boiling. Tip: Adjust thickness with more broth if desired.
  7. Serve hot. Garnish with a drizzle of cream or fresh thyme leaves for an elegant touch. Tip: Pair with crusty bread for a complete meal.

Rich and velvety, this soup boasts a creamy texture with a sweet, nutty flavor from the roasted garlic and butternut squash. Try topping with crispy sage leaves for a contrasting crunch.

Herbed Pumpkin Soup Joumou

Herbed Pumpkin Soup Joumou

Falling leaves call for this Herbed Pumpkin Soup Joumou, a hearty blend of autumnal flavors. Perfect for chilly evenings, it’s a comforting bowl with a rich history.

Ingredients

  • 2 cups peeled, cubed sugar pumpkin (fresh, vibrant orange)
  • 1 large yellow onion (diced, aromatic)
  • 2 cloves garlic (minced, pungent)
  • 4 cups vegetable broth (low-sodium, flavorful)
  • 1 cup coconut milk (creamy, rich)
  • 2 tbsp olive oil (extra virgin, fruity)
  • 1 tsp ground cinnamon (warm, sweet)
  • 1/2 tsp ground nutmeg (earthy, aromatic)
  • Salt (to enhance flavors)
  • Fresh thyme (for garnish, fragrant)

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion and minced garlic. Sauté for 5 minutes until translucent and fragrant.
  3. Stir in cubed pumpkin, cinnamon, and nutmeg. Cook for 3 minutes to toast the spices.
  4. Pour in vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes until pumpkin is tender.
  5. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain through a fine-mesh sieve.
  6. Stir in coconut milk. Simmer for another 5 minutes. Adjust salt as needed.
  7. Ladle into bowls. Garnish with fresh thyme leaves.

Enjoy the velvety texture and the harmonious blend of sweet and savory notes. Serve with crusty bread for a satisfying meal.

Creamy Pumpkin Soup Joumou

Creamy Pumpkin Soup Joumou

Oftentimes, the simplest dishes bring the most comfort. This Creamy Pumpkin Soup Joumou is no exception, blending rich flavors into a smooth, satisfying bowl.

Ingredients

  • 2 cups roasted pumpkin, pureed until silky
  • 1 tbsp rich extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced to a paste
  • 4 cups vegetable stock, simmering hot
  • 1/2 cup heavy cream, chilled
  • 1 tsp ground cinnamon, fragrant and warm
  • Salt, finely ground to enhance flavors

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add diced onion, sauté until translucent, about 5 minutes.
  3. Stir in minced garlic, cook for 30 seconds until fragrant.
  4. Pour in pumpkin puree, mix well with onions and garlic.
  5. Gradually add hot vegetable stock, stirring continuously to combine.
  6. Bring soup to a gentle boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally.
  7. Remove from heat, blend soup with an immersion blender until perfectly smooth.
  8. Stir in heavy cream and ground cinnamon, season with salt to balance sweetness.
  9. Return pot to low heat, warm through for 5 minutes without boiling.

Delightfully creamy with a hint of spice, this soup pairs wonderfully with crusty bread. For an extra touch, drizzle with cream or sprinkle toasted pumpkin seeds on top.

Chunky Vegetable Soup Joumou

Chunky Vegetable Soup Joumou

Perfect for a chilly evening, this Chunky Vegetable Soup Joumou brings warmth and comfort with every spoonful. Packed with hearty vegetables, it’s a nourishing meal that’s as satisfying as it is simple to make.

Ingredients

  • 2 tbsp rich extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large potato, peeled and cubed
  • 1 cup butternut squash, peeled and cubed
  • 4 cups vegetable broth, low sodium
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup kale, stems removed and leaves chopped
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the onion and garlic, sautéing until translucent, about 5 minutes.
  3. Stir in the carrots and celery, cooking for another 5 minutes until slightly softened.
  4. Add the potato and butternut squash, stirring to combine with the vegetables.
  5. Pour in the vegetable broth, ensuring all vegetables are submerged.
  6. Season with smoked paprika, cumin, salt, and pepper, stirring well.
  7. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until vegetables are tender.
  8. Add the kale and parsley, cooking for an additional 5 minutes until the kale is wilted.
  9. Adjust seasoning if necessary before serving.

Flavorful and robust, this soup boasts a delightful mix of textures from the tender vegetables to the slight crunch of kale. Serve it with a slice of crusty bread for dipping, or top with a dollop of sour cream for extra richness.

Smoky Pumpkin Soup Joumou

Smoky Pumpkin Soup Joumou

Oven-roasted pumpkin brings a deep, caramelized sweetness to this Smoky Pumpkin Soup Joumou, balanced with a hint of spice and smoke.

Ingredients

  • 1 medium sugar pumpkin, peeled and cubed (about 4 cups)
  • 2 tbsp rich extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil and spread on a baking sheet. Roast for 25 minutes until edges are caramelized.
  2. Heat remaining olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
  3. Stir in garlic, smoked paprika, and cumin. Cook for 1 minute until fragrant.
  4. Add roasted pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Use an immersion blender to puree the soup until smooth. Tip: For a silkier texture, strain the soup through a fine-mesh sieve.
  6. Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes. Tip: Adjust thickness with more broth if desired.
  7. Serve hot, garnished with a drizzle of coconut milk and a sprinkle of smoked paprika. Tip: Pair with crusty bread for dipping.

The soup boasts a velvety texture with layers of smoky and sweet flavors. Try topping with toasted pumpkin seeds for added crunch.

Conclusion

Absolutely, this collection of 24 Soup Joumou recipes is a treasure trove for every season, offering warmth, comfort, and a taste of tradition. Whether you’re a seasoned chef or a curious newbie, there’s a recipe here to inspire your next meal. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!

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