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Mélinda’s “Soup Joumou”

Soup joumou is a Haitian squash-based dish typically eaten on January 1st to mark Haiti's Independence Day. Once a dish that enslaved people were forced to prepare but forbidden from eating, it has become a powerful reminder of the spirit of the Haitian Revolution and a symbol of freedom throughout the diaspora. Made in large batches and meant to be shared, the soup emphasizes community and togetherness. Every year, my grandmother cooks it from memory, tasting and adjusting as she goes before distributing it to friends and family. While the traditional recipe includes beef, it varies from household to household. This vegan version preserves the core flavors of soup joumou while offering a plant-based take on the beloved dish.

Mélinda Pierre-Paul Cardinal is a PhD student in Gender Studies at Queen’s University. She holds a BFA and MA in Art History and a Graduate Diploma in Communications from Concordia University. Her research adopts a Black feminist framework and interdisciplinary methods to examine contemporary visual art and aesthetics by Black women from across the diaspora, exploring themes of Black survival and liberation. Outside of academia, she enjoys trying new Caribbean restaurants with friends and family.