Every culture has a dish that tells a story bigger than what’s in the bowl. For Haitians, that story is Soup Joumou (Freedom Soup) , a meal that celebrates liberation, resilience, and community.
In the 1700s, enslaved Africans in Haiti were forced by French colonizers to farm and cook squash but were forbidden to eat it. When Haiti gained independence in 1804 becoming the world’s first free Black republic, people celebrated by preparing the very soup they were once denied. Since then, Soup Joumou has been shared every January 1st as a symbol of freedom and renewal.
Each family has its own version, some rich with beef or oxtail, others fully plant-based but all start with squash, root vegetables, lime, and a bright Haitian epis marinade (recipe included) that brings layers of citrus, herbs, and warmth.
In Portland, chef Elsy Dinvil of Creole Me Up keeps this tradition alive through her vibrant Caribbean flavors and community-centered cooking. Her take on Freedom Soup is both grounding and celebratory, a bowl full of history and hope that feels right at home in the Northwest.
Soup Joumou Recipe
Ingredients
2 Tbsp olive oil
2 garlic cloves
1 yellow onion
12 cups water
Juice of 1–2 limes
1 bouquet garni (parsley + thyme tied together)
4 cups butternut or acorn squash
1 chayote squash (or zucchini)
2 medium carrots
1 turnip
1 celery stalk (with leaves)
½ leek
¼ head cabbage, chopped in 1-inch squares
4 medium yellow potatoes, peeled and halved
½ cup elbow macaroni
¼ cup rice
Salt to taste
Croutons (optional)
Optional meat version:
1½ lbs beef short ribs, oxtail, or beef bones
2 limes
½ Tbsp salt
½ cup vinegar
Directions
Prep the meat (optional): Scrub with lime, salt, and vinegar, then marinate in epis for at least 4 hours or overnight.
Start the stock: Warm olive oil in a large pot. Add meat (if using) and sear. Add water, lime juice, bouquet garni, and salt. Simmer.
For the vegan version: Sauté onion and garlic in olive oil, then add water, lime juice, bouquet garni, and salt. Simmer.
Build the soup: Add chopped squash, carrots, turnip, celery, leek, and chayote. Simmer until squash is soft.
Remove some of the cooked squash, blend with broth, and return to the pot. Add potatoes, cabbage, pasta, and rice.
Cook until everything is tender. Adjust seasoning to taste.
*Serve hot with croutons or crusty bread
And like every good story, it starts with a base, in this case, the bold, herb-packed Haitian Epis that brings the soup (and so many other dishes) to life.
Epis marinade
Ingredients
2 cups olive oil (or your preferred oil)
¼ cup vinegar
¼ bunch parsley
4 garlic cloves
2 green onions
1 Tbsp fresh thyme leaves
½ green bell pepper
½ red bell pepper
½ Tbsp mustard (optional)
1 Tbsp Tabasco sauce (optional)
½ Tbsp sea salt (or more to taste)
3 Tbsp lime juice
4 whole cloves, freshly ground
½ Tbsp black pepper, freshly ground
5 grams Scotch bonnet or habanero pepper (optional)
Directions
Remove the stems from herbs and seeds from the bell peppers.
Combine herbs, onions, peppers, garlic, lime juice, spices, and vinegar in a blender. Add mustard and Tabasco if using.
Puree until smooth, then slowly stream in olive oil until the mixture reaches a uniform, pourable consistency.
Transfer to a glass jar with a tight lid and refrigerate.
Storage Tip:
Epis keeps for several months in the fridge and freezes beautifully. Try freezing it in ice cube trays, then transferring the cubes to a resealable bag, perfect for quick bursts of flavor when you’re short on time.