{"id":3168,"date":"2019-12-31T18:00:21","date_gmt":"2019-12-31T23:00:21","guid":{"rendered":"http:\/\/tchakayiti.com\/home\/?p=3168"},"modified":"2022-10-13T10:34:00","modified_gmt":"2022-10-13T14:34:00","slug":"my-haitian-joumou-pumpkin-soup-in-veloute-form","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/","title":{"rendered":"My Haitian joumou pumpkin soup in velout\u00e9 form"},"content":{"rendered":"

Fair warning, today, contrary to Haitian practice, I am serving you a pumpkin velout\u00e9 instead of our traditional pumpkin soup or soup joumou. <\/em>\u00a0<\/em><\/p><\/blockquote>\n

Haitians have a particular relationship with and fondness for the January 1st pumpkin soup. That dish is their pride and joy. In recent years, some have even started calling it the Independence soup. It is apparently the soup our predecessors whipped to celebrate their victory a good 216 years ago.<\/p>\n

In spite of its claimed glorious past, as most of you know after reading my articles Savory Haitian Pumpkin Pie<\/a> and Garlic Roasted Fall vegetables<\/a>, this soup never conquered my palate. I still link it to horrible souvenirs of painful childhood meals. Though it now bears the nickname of January 1st<\/sup> soup, this Haitian pumpkin soup is also a popular Sunday breakfast. It is the dish many Haitian families serve on those days. Needless to say that I have had my fair share of pumpkin soups seasoned with tears and nasal discharges.<\/p>\n

To this day, I can see my face covered in tears at Sunday breakfast. Just picture a young miserable girl at a table with a bowl of yellow soup mixture in front of her.<\/h2>\n

The very same bowl the table guests are enjoying. All she can hear are the clacking of spoons and slurps of contentment that interrupt the silence. Everyone but her is overjoyed with this meal. With a sad puppy face, she observes them as they dip their spoon in the bowl and chew and swallow ingredients she despises. Cabbage, turnips, carrots, gelatinous meat, celery leaves, are all ingredients she occasionally spits out hoping her defiance goes unnoticed. Let\u2019s not even mention the chicken feet some guests can\u2019t stop sucking on. She hates them.<\/p>\n

Yet, she knows she has no choice but to swallow this soup and its ingredients spoon after spoon. This torture is even worse when she finds herself at a friend\u2019s table. That girl was raised to be polite. She thus knows she has to pretend to enjoy this soup her hosts have so thoughtfully served. She can\u2019t help but wonder why this dish couldn\u2019t include potatoes and potatoes only. This is the only component of that soup her palate is fond of.\u00a0 I spent years asking myself that question. Until recently, I didn\u2019t know about the pumpkin velout\u00e9.<\/p>\n

\"This<\/p>\n

That preparation was going to revolutionize my taste for our Haitian pumpkin; a vegetable my fellow citizens love so much.<\/h2>\n

If only our ancestors knew how delicious and easy to prepare a velout\u00e9 is. That is, of course, my very biased opinion. I discovered the pumpkin velout\u00e9 about five years ago. At the time, I still had a strong aversion for our pumpkin, which I avoided at all cost. Yet, from the very first spoonful of velout\u00e9, I was pleasantly surprised. That soup was so rich, smooth and creamy, it became one of my favorite ways of consuming this vegetable. It is this very same velout\u00e9, I am serving you today. I, however, know that on January 1st<\/sup> 2020, as I wake up at a friend\u2019s house, I will be forced to pretend to enjoy the traditional soup joumou they will most certainly serve at breakfast.<\/p>\n

<\/div>
\n
\"This<\/div>\n<\/div>\n

My Haitian joumou pumpkin soup in velout\u00e9 form<\/h2>\n
<\/div>\n\n
<\/div>\n
What I love the most about this velout\u00e9 besides its creaminess, is the fact that it
calls for just a few ingredients until the traditional soup joumou, which calls
for beef chunks, chicken feet, carrots, turnips, potatoes, celery, both spaghetti
and macaroni\u2026see for yourself with the ingredient list and instructions below. <\/span>
<\/div>Please note that the water proportions are approximate and will vary according to your
taste. I tend to like my velout\u00e9 thick, so I try not to add too much liquid to
the mix. <\/span>
<\/div>





<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n
\n\t
\n \t
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n\t\t\n <\/div>\n
\n
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Ingredients
<\/div>  <\/h3>
  • \u00bd<\/span> giraumon<\/span><\/li>
  • 3<\/span> potatoes<\/span><\/li>
  • 2-3<\/span> leeks chopped<\/span><\/li>
  • Salt & Pepper to taste<\/span><\/li>
  • Fresh thyme<\/span><\/li>
  • 10<\/span> cl<\/span> of cream<\/span><\/li>
  • Grated T\u00eate de Maure cheese<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Wash and peel the potatoes<\/div><\/li>
    • Transfer them along with the pumpkin and leeks (optional) to a pot filled with water<\/div><\/li>
    • Bring to a boil and let cook until the vegetables are so tender they can be easily pureed<\/div><\/li>
    • Extract the pumpkin pulp from the vegetable skin<\/div><\/li>
    • Transfer it to a blender along with the potatoes and leeks (optional)<\/div><\/li>
    • Add just enough of the water to the blender to help the pureeing process<\/div><\/li>
    • Once the mixture is smooth and creamy transfer it to a pot<\/div><\/li>
    • Add about \u00bd or 1 cup of water. How much you add will depend on how thick you want your velout\u00e9 to be. It should be on the creamier side<\/div><\/li>
    • Season lightly with salt and pepper and the bunch of thyme<\/div><\/li>
    • Uncover and let simmer until the mixture thickens, about 45 minutes<\/div><\/li>
    • Remove the thyme bunch<\/div><\/li>
    • Just before serving, add the cream and cheese<\/div><\/li>
    • Mix well until the cheese melts<\/div><\/li>
    • Serve warm<\/div><\/li><\/ul><\/div><\/div>\n\n

      Notes
      <\/div><\/h3>
      Our giraumon has a natural sweetness, try not to overpower it with salt. You can make this velout\u00e9 as thick or thin as you\u2019d like. I personally like mine on the thick side, but for a thinner version, simply add more liquid (water) to the mix. As far as the leeks are concerned, you can add them to the blender or leave the chunks in the velout\u00e9. <\/span><\/div><\/div>\n\n
      <\/div>\n
      <\/div><\/path><\/g><\/g><\/svg><\/span>
      <\/div><\/div>\n\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Fair warning, today, contrary to Haitian practice, I am serving you a pumpkin velout\u00e9 instead of our traditional pumpkin soup or soup joumou. \u00a0 Haitians have a particular relationship with and fondness for the January 1st pumpkin soup. That dish is their pride and joy. In recent years, some have even started calling it the Independence soup. It is apparently the soup our predecessors whipped to celebrate their victory a good 216 years ago. In spite of its claimed glorious past, as most of you know after reading my articles Savory Haitian Pumpkin Pie and Garlic Roasted Fall vegetables, this soup never conquered my palate. I still link it to horrible souvenirs of painful childhood meals. Though it now bears the nickname of January 1st soup, this Haitian pumpkin soup is also a popular Sunday breakfast. It is the dish many Haitian families serve on those days. Needless to say that I have had my fair share of pumpkin soups seasoned with tears and nasal discharges. To this day, I can see my face covered in tears at Sunday breakfast. Just picture a young miserable girl at a table with a bowl of yellow soup mixture in front of her. The very same bowl the table guests are enjoying. All she can hear are the clacking of spoons and slurps of contentment that interrupt the silence. Everyone but her is overjoyed with this meal. With a sad puppy face, she observes them as they dip their spoon in the bowl and chew and swallow ingredients she despises. Cabbage, turnips, carrots, gelatinous meat, celery leaves, are all ingredients she occasionally spits out hoping her defiance goes unnoticed. Let\u2019s not even mention the chicken feet some guests can\u2019t stop sucking on. She hates them. Yet, she knows she has no choice but to swallow this soup and its ingredients spoon after spoon. This torture is even worse when she finds herself at a friend\u2019s table. That girl was raised to be polite. She thus knows she has to pretend to enjoy this soup her hosts have so thoughtfully served. She can\u2019t help but wonder why this dish couldn\u2019t include potatoes and potatoes only. This is the only component of that soup her palate is fond of.\u00a0 I spent years asking myself that question. Until recently, I didn\u2019t know about the pumpkin velout\u00e9. That preparation was going to revolutionize my taste for our Haitian pumpkin; a vegetable my fellow citizens love so much. If only our ancestors knew how delicious and easy to prepare a velout\u00e9 is. That is, of course, my very biased opinion. I discovered the pumpkin velout\u00e9 about five years ago. At the time, I still had a strong aversion for our pumpkin, which I avoided at all cost. Yet, from the very first spoonful of velout\u00e9, I was pleasantly surprised. That soup was so rich, smooth and creamy, it became one of my favorite ways of consuming this vegetable. It is this very same velout\u00e9, I am serving you today. I, however, know that on January 1st 2020, as I wake up at a friend\u2019s house, I will be forced to pretend to enjoy the traditional soup joumou they will most certainly serve at breakfast. What I love the most about this velout\u00e9 besides its creaminess, is the fact that itcalls for just a few ingredients until the traditional soup joumou, which callsfor beef chunks, chicken feet, carrots, turnips, potatoes, celery, both spaghettiand macaroni\u2026see for yourself with the ingredient list and instructions below. Please note that the water proportions are approximate and will vary according to yourtaste. I tend to like my velout\u00e9 thick, so I try not to add too much liquid tothe mix.<\/p>\n","protected":false},"author":1,"featured_media":3170,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":"I prefer my Haitian joumou (pumpkin) soup as a velout\u00e9. Discover my recipe for a rich and creamy pumpkin velout\u00e9 right here >>"},"categories":[18,4,20],"tags":[],"class_list":["post-3168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture","category-recipes","category-vegetables"],"yoast_head":"\nMy creamy and rich Haitian pumpkin soup in velout\u00e9 form | Tchakayiti<\/title>\n<meta name=\"description\" content=\"This Haitian pumpkin soup in velout\u00e9 form is richer and creamier than the traditional Haitian soup joumou. With a splash of cream and cheese it is heaven.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"My creamy and rich Haitian pumpkin soup in velout\u00e9 form | Tchakayiti\" \/>\n<meta property=\"og:description\" content=\"This Haitian pumpkin soup in velout\u00e9 form is richer and creamier than the traditional Haitian soup joumou. With a splash of cream and cheese it is heaven.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/\" \/>\n<meta property=\"og:site_name\" content=\"Tchakayiti - Haitian Food Blog & Food Photography\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/tchakayiti\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-31T23:00:21+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-10-13T14:34:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/12\/pumpkin-soup-joumou-haiti-tchakayiti.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"annick\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:site\" content=\"@tchakayiti\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"annick\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/\"},\"author\":{\"name\":\"annick\",\"@id\":\"https:\/\/tchakayiti.com\/home\/#\/schema\/person\/cc9c9d80e039dac0d581331e2c6c1995\"},\"headline\":\"My Haitian joumou pumpkin soup in velout\u00e9 form\",\"datePublished\":\"2019-12-31T23:00:21+00:00\",\"dateModified\":\"2022-10-13T14:34:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/\"},\"wordCount\":879,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#organization\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/12\/pumpkin-soup-joumou-haiti-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"articleSection\":[\"culture\",\"recipes\",\"vegetables\"],\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/\",\"url\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/\",\"name\":\"My creamy and rich Haitian pumpkin soup in velout\u00e9 form | Tchakayiti\",\"isPartOf\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/tchakayiti.com\/home\/my-haitian-joumou-pumpkin-soup-in-veloute-form\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i2.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2019\/12\/pumpkin-soup-joumou-haiti-tchakayiti.jpg?fit=1200%2C800&ssl=1\",\"datePublished\":\"2019-12-31T23:00:21+00:00\",\"dateModified\":\"2022-10-13T14:34:00+00:00\",\"description\":\"This Haitian pumpkin soup in velout\u00e9 form is richer and creamier than the traditional Haitian soup joumou. 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