Vegan Soup Joumou (Haitian Pumpkin Soup)
This Haitian pumpkin soup is a very filling dish you must not skip. This is very easy and taste different from your typical pumpkin soup.
Equipment
- Large stockpot (8-quart / 7.5L)
- Blender or food processor
- Sharp chef’s knife
- Vegetable peeler
- Cutting board (large)
- Ladle
Ingredients
- 2 lbs calabaza pumpkin or kabocha squash 900g, peeled, seeded, and cut into 1-inch (2.5cm) pieces
- 8 cups water plus 1–2 cups (240–480 ml) additional as needed
- 1 head garlic about 10 cloves, peeled and minced
- 1 medium white onion about 6 oz / 170g, peeled and diced
- 1 large ripe plantain yellow with some black spots, peeled and cut into 1-inch (2.5cm) pieces
- 1 whole scotch bonnet pepper do not cut — see notes
- 1 medium leek white and light green parts only, halved lengthwise and sliced
- 2 medium carrots about 6 oz / 170g, peeled and chopped into ½-inch (1cm) rounds
- 2 stalks celery about 4 oz / 110g, chopped
- 2 medium turnips about 8 oz / 225g, peeled and cut into 1-inch (2.5cm) pieces
- 2 cups cabbage about 6 oz / 170g, cored and roughly chopped
- 2 tablespoons olive oil
- 2 cups Yukon Gold potatoes about 12 oz / 340g, peeled and cut into 1-inch (2.5cm) pieces
- 2 tablespoons fresh lime juice about 1 lime
- 4 sprigs fresh thyme
- 6 whole cloves the spice
- ¼ cup fresh flat-leaf parsley chopped
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Instructions
- Add the pumpkin pieces to a large stockpot (8-quart / 7.5L) with 8 cups of water, the minced garlic, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over high heat, then reduce to medium-high. Cover and cook for 15–20 minutes, until the pumpkin is completely fork-tender and falling apart.2 lbs calabaza pumpkin or kabocha squash, 8 cups water, 1 head garlic, 1 teaspoon salt, 1/2 teaspoon ground black pepper
- Remove the pot from the heat and let the mixture cool for 5 minutes. Working in batches, carefully transfer the pumpkin and cooking liquid to a blender or food processor — fill no more than halfway and hold the lid down with a towel to prevent steam from blowing it off. Puree until completely smooth. Pour the puree back into the pot, set over medium heat, and stir in 1–2 cups of additional water until the base has the consistency of a thick, creamy soup.2 lbs calabaza pumpkin or kabocha squash, 8 cups water
- Add the olive oil, diced onion, and sliced leek to the pot. Stir and cook for 2–3 minutes until slightly softened. Add the potatoes, turnips, carrots, celery, cabbage, plantain, whole scotch bonnet pepper, whole cloves, thyme sprigs, lime juice, and parsley. Stir to combine. Cover and simmer for 35–40 minutes, stirring occasionally, until the potatoes and turnips are fork-tender and the plantain is soft.2 tablespoons olive oil, 1 medium white onion, 1 medium leek, 2 cups Yukon Gold potatoes, 2 medium turnips, 2 medium carrots, 2 stalks celery, 2 cups cabbage, 1 large ripe plantain, 1 whole scotch bonnet pepper, 6 whole cloves, 4 sprigs fresh thyme, 2 tablespoons fresh lime juice, 1/4 cup fresh flat-leaf parsley
- Taste the soup and adjust the salt and pepper as needed. Remove the scotch bonnet pepper, thyme sprigs, and whole cloves before serving. Ladle into bowls and serve hot.1 teaspoon salt, 1/2 teaspoon ground black pepper
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Flavors deepen overnight — this soup is ideal for making a day ahead.
Freezer: Cool completely, then freeze in portions for up to 3 months. Avoid freezing portions with plantain if possible — the texture turns grainy after thawing.
Reheating: Warm on the stovetop over medium-low, stirring occasionally. The soup thickens in the fridge, so add a splash of water or vegetable broth to loosen it.
Make-Ahead: Prepare the pumpkin puree base up to 2 days in advance. Refrigerate it, then bring it back to a simmer before adding the vegetables.
Pro Tip: Keep the scotch bonnet pepper whole throughout cooking. It releases gentle, even heat this way. Only pierce or remove it if you want to dial the spice up or down.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 80gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 717mgPotassium: 1991mgFiber: 13gSugar: 21gVitamin A: 30579IUVitamin C: 123mgCalcium: 235mgIron: 4mg
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