Soup Jou Mou – Haitian Pumpkin Soup
Soup Jou Mou is a classic Haitian Pumpkin soup eaten every New Years Day to also celebrate their Independence Day. Although traditionally made with beef, this goat version is just as delicious!
On January 1st, Haitians celebrated their Independence Day. This is one of the most celebrated holidays in Haiti. Haitians are extremely proud of their history and independence, being the first independent black country in the world. After the first successful slave revolt in 1791, the slaves gained control of most of the island. Although it would take 12 years, they eventually won their independence from France in 1804.
I am ½ Haitian and much of the Haitian food I grew up eating was made by my Mom, who is not Haitian. She learned the recipes from my Dad’s sisters and often put her own twist on them. This is not necessarily the most traditional versions of Soup Jou Mou, but this is the version I grew up eating. My Mom only made it once a year, but when she did, she would make 2 huge pots of it and this is all I ate for breakfast, lunch and dinner for an entire week. I loved it so much I didn’t mind eating nothing but Soup Jou Mou for a whole week. Even my Dad would get sick of it after a few days and would make something else, while I was still drinking Soup Jou Mou.
Soup Jou Mou is how Haitians celebrate their Independence Day. While the soup itself is not spicy, we add spice by serving it with picklese (a spicy pickled vegetable condiment – check the recipe here)
Before the critical Haitian purists start attacking me, yes it is most traditional to make it with beef, however with my Indian heritage family on my Mom’s side of the family, I prefer this version made with goat meat instead.
Are you a fan of the rich and luscious flavor of goat meat? Try some other goat recipes!
IN THE MAKING – HOW TO MAKE SOUP JOU MOU
Soup Jou Mou – Haitian Pumpkin Soup (with a twist)
- 2 lbs. goat meat with bone
- 5 scallions
- 4 stalks celery
- A few sprigs of thyme
- A small handful of parsley
- 2 garlic cloves
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 2 lbs. peeled and seeded pumpkin cut into large pieces
- 1 chopped onion
- ¼ cup vinegar
- 1 large carrot 9 oz., cut into large pieces
- 2 potatoes 22 oz., cut into large pieces
- 3 cups chopped cabbage
- 1 cup vermicelli
- Salt and ground black pepper to taste
- Cut the scallions and celery into a few large pieces. In a large pot, combine goat with scallions, celery, thyme, parsley, garlic, peppercorns and salt. Add enough water to cover. Bring to a boil. Reduce to a simmer and cook for 2 hours.
- Add pumpkin and cook until just cooked, about 15 minutes. Remove pumpkin pieces with a slotted spoon or a spider.
- Turn off heat and drain meat, reserving liquid. Separate meat from vegetables. Discard vegetables.
- Transfer pumpkin to a blender with a little bit of the liquid and puree until very smooth.
- Return the drained broth, meat and pumpkin puree to the pot. Add onion, vinegar, salt and pepper. Cook for about 20 minutes until the soup has thickened a bit.
- Add carrots, potatoes and cabbage. Simmer for 20 minutes, until the vegetables are cooked through.
- Add vermicelli and simmer another 5-10 minutes, until cooked.
- Adjust salt and pepper, as necessary.
- Serve with picklese.
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