Soupe Joumou “ Pumpkin Soup”


1 Kabocha Squash or Butternut Squash  about 3 - 4 lbs.

2 pounds beef stew meat cut into 1inch pieces (skip this for a vegan soup)

2 cups Potatoes (chopped)

2 cups Carrots ( chopped)

2 cups Shredded Cabbage

1 1/4 cups Turnips (about 2 small ones- chopped)

1/2 cup celery (1-2 stalks- chopped)

1 medium onion

2 leeks (chopped, using only the white and pale green part)

2 Tablespoons Olive Oil

6 Tablespoons EPIS (4 tbsps for soup and 2 tbsps to marinate Beef Stew Meat)

1 Teaspoon salt or to taste

1 tablespoon lemon juice

1 Cup Pasta “Optional” (Penne, orzo or your Favorite kind)

10 Cups Water



Mix cubed beef meat with 2 tablespoon EPIS, in a medium bowl. Let marinate for at least 30 mins up to a day.

Cut, peel and remove seeds from squash. Put in a stock pot and cover with water.

Boil until tender. Puree in a blender or with an Immersion Blender. Put aside.

In a separate pan, over medium heat, add a tablespoon olive oil and marinated cubed meat, stir occasionally.Once meat starts to brown lower heat and cover. cook until tender.

In your now empty Stock Pot, heat up olive oil on medium heat, add onion, leeks and 4 tbsps EPIS. Cook for about 2-3 minutes.

Add potatoes, carrots, turnips, celery cook for 5 minutes.

Pour the Squash Puree in the pot. Bring to a boil, add lemon juice then lower the heat to let simmer.

Add cubed meat, (skip this step for a vegan soup) , then pasta if you choose to.

Add Cabbage last and simmer your soup until vegetables are tender and reach desired consistency (about 35-40 mins).


*If your soup gets too thick or when re-heating, just add 1 or 2 cups of vegetable broth.