Haitian Pumpkin Soup

Name: Haitian Pumpkin Soup
Cuisine: Asian
Ingredients: 2 pounds boneless skinless chicken thighs, cut into approximately 2-inch chunks; 2 scallions, finely chopped; 4 cloves garlic, minced; 1 small cubanelle or bell pepper, thinly sliced; 2 tablespoons cider vinegar; 1-2 thin slices habanero, or 1 jalapeno pepper, thinly sliced; 1 teaspoon black pepper; Pinch of salt; Juice of 1 lime; 1 medium onion, quartered; 1 teaspoon salt; 2 pounds kabocha or butternut squash; 4 celery stalks, cut into 1-inch pieces; 10 cabbage leaves, quartered; 2 large carrots, cut into 1-inch chunks; 2 medium turnips, washed and quartered; 2 medium potatoes, washed and quartered; 4 to 6 dried cloves; ½ cup whole wheat spaghetti or cappellini, broken into pieces; 1 whole habanero pepper, pricked twice with a toothpick or fork; Lime wedges, for garnish (optional)

Instructions

In Haiti, "soupe joumou," also called "freedom soup," is a hearty stew of meat and squash that is traditionally eaten on January 1st to celebrate Haiti's independence from France. It is usually made with beef, but it is just as tasty when made with dark chicken meat. As in much Caribbean cooking, the meat is "washed" in lime juice before cooking. "Washing" in lime juice boosts taste and kills bacteria on the surface of the meat — smart when living in a hot climate. A little goes a long way with habaneros, and the pierced whole habanero used at the end of this recipe is a great way to get the flavor without too much heat. Choose a pepper that is perfectly whole and sealed. If cut open, it could make the stew way too spicy.

Updated at: Tue, 07 Apr 2026 08:26:42 GMT