Vegan Soup Joumou

Bonne Anneé! January 1st marks Haitian Independence Day and every year as a tradition, many Haitians eat Soup Joumou (Pumpkin Soup). Being vegan, I had to tweak this recipe to suit my lifestyle and it’s safe to say that this soup is LIFE! If you are needing a plant-based version of soup joumou, look no further because I got you!

  • 1 Butternut Squash (or pumpkin)
  • 1/2 Green Cabbage Roughly Chopped
  • 1 Large Potato Diced
  • 1 Yellow Onion Chopped
  • 1 Leek Cut Lengthwise then Diced
  • 2 Stalks Celery Diced
  • 2 Carrots Diced
  • 1 Bell Pepper
  • 1 Lime Juiced
  • 8 Cups Vegetable Broth
  • Salt & Pepper to taste
  • Grape-seed oil
  • Epis (Haitian Herbal Blend)*
  • King Oyster Mushrooms Sliced*
  • Enoki Mushrooms*
  1. Pre-heat over to 425 degrees
  2. Cut Butternut squash lengthwise, scoop out seeds, rub oil on the inside part of the squash then sprinkle salt and pepper.
  3. On a parchment lined baking sheet, put squash face down and roast in the oven for 45 minutes.
  4. While the squash is cooking, clean and cut your vegetables.
  5. Marinate king oyster mushrooms for 10 minutes in epis.
  6. In a large pot, sauté onions and bell pepper until they have caramelized. Add in marinated mushrooms and sauté until the mushrooms become a golden brown color.
  7. Add in vegetable broth and bring to a boil
  8. Add Cabbage, potato, leek, celery, carrots to broth and allow to cook on medium heat for 20 minutes or until vegetable are tender.
  9. After 20 minutes add in scooped squash puree into the pot and cook for an additional 5-10 minutes. Feel free to add enoki mushrooms at this point and allow soup to thicken.
  10. Season soup with salt, pepper and lime.
Epi dats et!


Hope you love this recipe as much as I enjoyed creating it!

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