HOW TO MAKE SOUP JOUMOU RECIPE | Happy Haitian Independence

Prep and clean the meat using lime and sour orange.

Marinate the meat overnight.

Cut the pumpkin into four to five pieces for easier peeling.

Boil 8 to 10 cups of water.

Boil the pumpkin pieces until cooked.

Cook the meat separately in olive oil and sometimes butter.

Saute the scotch bonnet pepper, onions, and garlic with the meat.

Add some of the pumpkin stock to the meat.

Chop up all the vegetables and add them to the pumpkin puree.

Add some beef stock for flavoring to the pumpkin puree.

Do not add the meat yet; add the vegetables and let them saute.

Simmer the mixture for about 30 minutes on medium-high heat.

Once cooked, add the meat and stir everything together.

Equipment Needed

Dietary

Allergens