Soup joumou ( ; French: ) is a famous mildly spicy soupe giraumon soup native to Haitian cuisine.
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. [1 ]
Soup Joumou is traditionally consumed on
New Year's Day (January 1), as a historical tribute to Haitian independence in 1804. Prior to Haitian independence, the French colonizers did not allow the slaves to partake in delicacies, such as squash.
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