Soup Joumou (pronounced joo-moo) is a famous mildly spicy soup native to Haitian cuisine, although variations of it can be found throughout Latin America and the Caribbean.
The soup is traditionally based on pumpkin, but although winter squash can be used instead. 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, where salt and seasoning along with garlic and other herbs and spices are added. Thin pasta such as vermicelli and macaroni and a small amount of butter or oil is sometimes also put in. The soup is always served hot and is usually accompanied with a sliced bread with which to dip in the soup.
Soup Joumou is traditionally consumed on New Year's Day (January 1), as a historical tribute to Haitian independence in 1804.