The “Soup Joumou” is traditionally cooked for the independence day January 1st witch is the independence of Haiti. The pumpkin slices are simmered in a saucepan along with pieces of beef, potato, plantains, and vegetables such as parsley, carrots, green cabbage, celery, and onions.
The pumpkin is then puréed, usually in a food processor, with water and the purée is returned to the saucepan. Salt and seasoning along with garlic and other herbs and spices are then added.
“Soup Joumou (Soupe au Giraumond) se fyète lakay.”
Anonymous
This soup can be tasted with Cassave (Kassav in Haitian Creole) bread and other pastry because it further increases the pleasure.
Some Haitians often add thin pasta such as vermicelli and macaroni and a small amount of butter or oil.
A dash of lime juice is added before serving. The soup is always served hot and is usually accompanied by sliced bread which is dipped in the soup.
“Soup Joumou” has always been the pride of Haitians since its independence. This soup represents above all a gesture of solidarity, union, and sharing because the very fact of sharing what we have prepared at home with neighbors, family members away shows how important it is for us. to share a soup on this glorious day for the black race and the Haitian people.
And finally Haitian “Soup Joumou“ awarded protected cultural heritage status by UNESCO