Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramo

Name: Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEAT AND PUMPKIN STEPS; 2 lbs calabaza fresh pumpkin, peeled and cut into large chunks; 1 lb beef bones with marrow; 1 1 lb chuck or 1 lb stewing beef; 1 -2 fresh limes (don't use the bottled stuff) or 1 -2 sour orange, cut in half (don't use the bottled stuff); RUB; 2 scallions, including the green tops, chopped; 4 garlic cloves, crushed and minced; 1 teaspoon thyme; 1/4 teaspoon pepper; 2 teaspoons salt; MARINADE; 1 shallot, minced; 2 scallions, including the green tops, chopped; 1 large onion, chopped; 2 fresh chives, minced; 1 green pepper, sliced thin; 2 tablespoons pikliz haitian spicy pickling vinegar (Spicy Vinegar of Haiti - Picklese (Pikliz)); VEGETABLES; 4 celery ribs, cut in 1-inch pieces; 12 cabbage leaves, cut in 4 pieces each; 1 leek, stalk well cleaned & sliced in 1-inch pieces; 2 small turnips, peel cut in 1-inch pieces; 2 large carrots, peel cut in 1-inch pieces; 4 -6 whole cloves; 1/2 cup spaghetti (or a little of both mixed with egg noodles) or 1/2 cup macaroni (or a little of both mixed with egg noodles); 2 large potatoes, peeled and cut in 4 pieces each; 2 scotch bonnet peppers or 2 habanero peppers, whole with stem and pricked with a fork twice; 1 tablespoon butter (optional); SOUP DUMPLINGS

Warm up with this hearty Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun recipe. Made with pumpkin, beef, chuck and fresh limes. Easy step-by-step…

This Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun relies on simple, everyday ingredients such as meat and pumpkin steps, beef bones with marrow, chuck or 1 lb stewing beef and rub. It comes together quickly and makes 4 servings, at about 889 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Soups & Stews

Servings: persons

MEAT AND PUMPKIN STEPS
2 lbs calabaza fresh pumpkin, peeled and cut into large chunks
1 lb beef bones with marrow
1 1 lb chuck or 1 lb stewing beef
1 -2 fresh limes (don't use the bottled stuff) or 1 -2 sour orange, cut in half (don't use the bottled stuff)
RUB
2 scallions, including the green tops, chopped
4 garlic cloves, crushed and minced
1 teaspoon thyme
1/4 teaspoon pepper
2 teaspoons salt
MARINADE
1 shallot, minced
2 scallions, including the green tops, chopped
1 large onion, chopped
2 fresh chives, minced
1 green pepper, sliced thin
2 tablespoons pikliz haitian spicy pickling vinegar (Spicy Vinegar of Haiti - Picklese (Pikliz))
VEGETABLES
4 celery ribs, cut in 1-inch pieces
12 cabbage leaves, cut in 4 pieces each
1 leek, stalk well cleaned & sliced in 1-inch pieces
2 small turnips, peel cut in 1-inch pieces
2 large carrots, peel cut in 1-inch pieces
4 -6 whole cloves
1/2 cup spaghetti (or a little of both mixed with egg noodles) or 1/2 cup macaroni (or a little of both mixed with egg noodles)
2 large potatoes, peeled and cut in 4 pieces each
2 scotch bonnet peppers or 2 habanero peppers, whole with stem and pricked with a fork twice
1 tablespoon butter (optional)
SOUP DUMPLINGS
2 1/4 cups flour
1 teaspoon salt

1
In a medium pot, cook pumpkin and 1 Scotch bonnet pepper (do not cut, just prick once or twice) over medium heat in 6 cups water for 30 minutes. Discard the pepper.
2
Puree pumpkin in the water.
3
While pumpkin is cooking, clean meat with lime or sour oranges, rinse with cold water and drain.
4
Make a meat rub by grinding 4 garlic cloves, 1 teaspoon thyme, 1/4 teaspoon pepper, 2 sliced scallions into 2 teaspoons salt.
5
Rub meat with spice mixture. Let it rest for at least 1 hour.
6
Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, pikliz, salt and black pepper. You can marinate meat from 1 hour up to one day in advance for flavor enhancement.
7
In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.
8
Add 3 cups water and pureed pumpkin and bring to a boil for 40 minutes.
9
Add celery, cabbage, leek, carrots and whole cloves.
10
Cook, uncovered, for 20 minutes.
11
MAKE DUMPLINGS: BOULETTES DE PATE OR DONMBWEY:
12
In a bowl, mix flour, salt and 1 cup water, making sure there are no lumps.
13
Using a tablespoon, mold dumplings into desired shape in your hand and add to boiling water. They usually take on the shape of spaetzels.
14
Add pasta, potatoes, hot pepper, and butter and spoon in dumplings.
15
Cook, uncovered, for 20 minutes.
16
Taste it.
17
If it needs more salt and/or pepper, add to taste.
18
ENJOY!

889

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: MEAT AND PUMPKIN STEPS, 2 lbs calabaza fresh pumpkin, peeled and cut into large chunks, 1 lb beef bones with marrow, 1 1 lb chuck or 1 lb stewing beef, and more.

Yes, Soupe Joumou (Haitian Pumpkin Soup) Soupe Au Giramoun falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
889 kcal
Category
Soups & Stews

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