A symbol of Haitian independence and resilience, joumou is a hearty soup traditionally eaten on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since Haiti’s liberation in 1804, it has represented freedom. The dish carries a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows making a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.
What is pikliz?
Haitian pikliz, a fiery pickled slaw, emerged during Haiti’s colonial era, blending African, French, and Caribbean influences. While no exact “invention date” is recorded, it has been a staple for centuries, traditionally used to preserve vegetables in a hot climate. Recipes vary widely from family to family and chef to chef. Some use fiery Scotch bonnet peppers for maximum heat, others add garlic, thyme, or cloves for complexity. Cabbage, carrots, and vinegar remain constants, but the spice balance is deeply personal. Beloved in Haiti for its vibrant flavor and crunch, pikliz cuts through the richness of fried foods like griot, adding brightness, heat, and a taste of home to every bite.
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Haitian Pumpkin-Beef Soup (Joumou)
- Yield: Serves 8
Description
A symbol of Haitian independence and resilience.
Ingredients
For the Pikliz:
- 1 to 3 habanero or Scotch bonnet chiles (depending on the firepower desired)
- 2 cups shredded cabbage
- ½ medium yellow onion, coarsely grated
- 1 medium carrot, coarsely grated
- 1 small celery rib, minced
- 1 green onion, with light green top, sliced thin
- 1½ tsp salt
- ½ tsp whole black peppercorns
- 2 whole cloves
- 1½ cups white or cider vinegar, or more as needed
For the Soup:
- 1 lb boneless beef chuck, cut into ½ cubes
- Juice of 1 medium lime
- 1/3 cup pikliz
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 green onions, sliced, plus more for garnish
- 1 tsp fine sea salt, plus more to taste
- ½ teaspoon dried thyme
- 2 tbsp vegetable oil or other neutral-flavored oil
- 2 medium carrots, sliced
- 1 leek, dark green tops discarded
- 15-oz can pumpkin puree
- 5 cups water, or more as needed
- 6 oz red waxy potatoes, chunked
- ½ small cabbage, chunked
- 1 habanero or Scotch bonnet chile, whole, but with two slashes made in its sides
- 1 tsp fine sea salt, or more to taste
- ½ cup uncooked vermicelli or fideos
Instructions
For the Pikliz:
- Wearing rubber gloves, remove the stems and seeds of the chiles and slice the pods into very thin strips.
- Place the cabbage in a nonreactive bowl or jar and top with the chiles and the remaining ingredients.
- Stir together and then push it down into the liquid. Add a bit more vinegar if the vegetable mixture isn’t fully covered. Cover the pikliz and refrigerate for at least 24 hours, stirring occasionally. Use leftover pikliz as a relish with grilled chicken or pork.
For the Soup:
- Toss the beef together in a bowl or gallon-size zipper-lock bag with the lime juice. Add the pikliz, shallot, garlic, green onions, 1 tsp salt, and thyme. Let sit 30 minutes at room temperature, or up to 4 hours refrigerated.
- Drain off any liquid from the meat, reserving the liquid. Add the oil to a stockpot or Dutch oven and warm over medium-high heat. Add one-half of the beef cubes and sear. Scrape out beef with a spatula onto a plate. Add the remaining beef and sear it.
- Return the first batch of beef to the pot and reduce the heat to medium. Add the carrots and leek and cook until vegetables soften, about 5 minutes. Stir in the pumpkin, water, and any remaining marinade. Simmer covered about 15 minutes.
- Mix in the potatoes, cabbage, chile, and salt. Simmer together covered for about 30 minutes more, or until flavors are melded, beef is tender, and all vegetables are soft. Add a bit more water if needed to have a soupy consistency.
- Stir in the vermicelli and continue cooking uncovered at a simmer for an additional 5 to 10 minutes, until vermicelli is tender. Discard the habanero chile.
- Spoon soup into bowls. Top each with a spoonful of pikliz or pass it alongside at the table.
Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce
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