Soupe Joumou

Soupe Joumou

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1 largish pumpkin, peeled, seeded and cut into wedges
2 tbsp olive oil
2 lbs beef, cubed, seasoned with salt and pepper
1 large onion, chopped
3 celery stalks, chopped
5 garlic cloves, chopped
2 tsp dried thyme
5 whole cloves
3 Maggi bouillon cubes
1 tsp salt
1/2 tsp black pepper
Water to cover, 2 inches above ingredients,  plus 4 cups
2 large potatoes, cubed
2 mirliton, peeled, seeded and cubed
1/4 cabbage, chopped
2 turnips, cubed
3 carrots, diced
2 leeks, chopped
1 tbsp parsley, chopped
1 scotch bonnet, halved
1 cup broken spaghetti


Roast the pumpkin wedges in a 350 F oven for 45 minutes, then remove the skin from the pulp and puree.  Set aside.

In a skillet, brown the meat cubes in the olive oil, remove and place inside a large stock pot.   Add the onion, celery and garlic to the skillet and saute until tender, then add to the meat in the stock pot with the thyme, cloves, bouillon cubes, salt, pepper and water.  Bring to a boil and simmer for 1 hour.

Add the reserved pumpkin puree, potatoes, mirliton, cabbage, turnips, carrots, leeks, parsley and scotch bonnet to the pot, bring to a boil and simmer for 30-40 minutes.  Add the spaghetti and continue to cook until the spaghetti is done.