Haitian Pumpkin Soup (Soup Joumou) (Soupe Giraumon)

READY IN: 2hrs 10mins
Recipe by littleturtle

Traditional thick, hardy French Caribbean soup made of pumpkin, beef, and rice. The dish was created in 1804 and represents Haitian defiance of the French colonial powers, who had declared that slaves could not eat soup.

Top Review by kitchengrrl

Made this tonight to rave reviews from family and friends. I made it in a crockpot, so I browned the meat first, then the onions and deglazed with a little white wine, then put all the ingredients together and set it on low for about 6 hours. I used canned pumpkin as suggested by Gingertrees, as well as dried thyme. I did put in a nice bunch of flat-leaf parsley, as well as about 1/2 t fresh nutmeg, 1/4 t cayenne and a bay leaf. Perhaps it was because I used brown rice, but I needed to add an extra cup of water to get a stew consistency. Otherwise, it was more like a lumpy mess. :) Quite delicious lumpy mess, though!

Ingredients Nutrition


  1. In a saucepan, cover beef generously with water and boil over medium low heat, partially covered for 1 hour.
  2. Drain and chop beef into bite-sized pieces.
  3. In a saucepan, bring 4 cups of water to a boil; add pumpkin, turnips, beef, onions, parsley, thyme, and 2 cloves garlic.
  4. Simmer until pumpkin is tender (15 minutes).
  5. Discard parsley and thyme.
  6. Transfer pumpkin to food processor with 1/4 cup stock and puree.
  7. Return to saucepan and heat through.
  8. Add milk, nutmeg, butter, and rice; cook until rice is tender (15-20 minutes).
  9. Season with salt and pepper, and mix in remaining garlic.
  10. Serve hot with a little butter in each bowl.

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