A. Soup. A. Week. Haitian Pumpkin Soup

Continuing my A. Soup. A Week. theme, this week’s pick is Haitian Pumpkin Soup. When I saw this on Whole Foods recipes website, I thought it was perfect for my weekly soup regimen. Maybe I can also make this an ethnic challenge and cook soups from around the world!


1 small pumpkin or butternut squash
1/2 small cabbage
2 carrots
1 turnip
1 jalapeno or serrano pepper
4-5 cloves
5 cups water
salt and pepper to taste
1/8 cup vermicelli
1/8 cup chopped parsley
1-2 tbsp lemon juice
a touch of nutmeg

Peel and cut pumpkin (or butternut squash) into large cubes. Wash whole peppers and stick cloves into them. In a large pot, add water, pumpkin cubes, jalapenos with cloves stuck in them, salt and pepper and bring to a boil. Reduce heat to medium and continue cooking for 20 minutes.


Remove from heat, remove the jalapenos and either use a hand blender to process the pumpkin or process in a food processor in batches. Return back to the pot. Cut carrots, turnip and cabbage into chunks and add to the pot. Add lemon juice and nutmeg and continue cooking for ten minutes.


Add vermicelli and parsley and cook for another 8-10 minutes. The vermicelli should be just starting to soften and the soup starting to thicken. Be careful not to overcook. Remove and serve hot with a piece of bread.


Last week’s A. Soup. A Week. was Moroccan Red Lentil Soup.


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