Haitian Pumpkin Soup
Although this is a vegetarian version, add small cubes of browned beef stew meat along with the pumpkin, if you like. Simply remove and then return them to the pot as you do the hot peppers. Serves 8
Put squash, 10 cups water, salt and pepper into a large pot. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until squash is very tender,
15 to 20 minutes. Transfer peppers to a small bowl and set aside.
Working in batches, purée remaining contents of pot in a blender or food processor until smooth, taking care as it will be very hot. Return puréed squash mixture to the pot along with peppers. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt and pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Stir in vermicelli and parsley, cover again and simmer gently until pasta is
tender and soup is thickened, about 10 minutes more. Because the texture of squash and pumpkins can vary, thin the finished soup with a bit more water, if desired.
2 pounds (1-inch) chunks seeded, peeled butternut squash or
pumpkin (about 7 cups)
1/2 tsp fine sea salt
1/2 tsp ground black pepper
2 jalapeño or serrano peppers
10 whole cloves
4 carrots, sliced
2 turnips, peeled and cut into small chunks
1/2 small head green cabbage, cored and roughly chopped
1/2 tsp ground nutmeg
3 TBS lemon juice
1/4 pound vermicelli or capellini
1/4 cup chopped fresh parsley
Provided by Sheri Gilbert of the Valley Schools Employee Benefits Trust (VSEBT) in the November 2014 Wellstyles Monthly Newsletter.