A tasty Haitian pumpkin soup that’s traditionally served on Haiti’s national day to celebrate independence.
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 45 minutesmins
Course Soup
Cuisine Haitian
Servings 6
Ingredients
500gpumpkinor butternut squash
2tablespoonsolive oil
20gbutter
1medium yellow oniondiced
3clovesgarlicminced
1stalk celerydiced
1medium leekthinly sliced
1Scotch bonnetseeds removed and minced
2medium carrotscubed
2potatoespeeled and cubed
300gturnippeeled and cubed
3sprigs of fresh thyme
800mlvegetable broth
¼white cabbageshredded
50gdry pasta
Lime wedgesfor garnish
Parsleyfor garnish
Instructions
Peel and cut the pumpkin or squash into cubes. Place in a pan and cover with water. Bring to a boil then gently simmer until soft, around 15 minutes.
Drain then blend the pumpkin until smooth in a blender or food processor. Set aside for later.
Heat the oil and butter in a pan over medium heat. Once hot add the onion, garlic, celery, leek and Scotch bonnet. Add a pinch of salt then sauté gently until the onions and leeks are soft, around 8 minutes.
Add the blended pumpkin or squash together with the carrots, potatoes, turnip and fresh thyme. Add the vegetable broth and bring to a boil. Turn the heat to a gentle simmer and cook until the potatoes and carrots are soft, around 15 minutes.
Taste and adjust for seasoning. The amount of salt needed will depend on how salty your vegetable broth is. We added 1 teaspoon salt and ½ teaspoon cracked black pepper at this stage.
If you want the soup to be thicker you can use a stick blender to blend some of the soup at this stage.
Once you are happy with the consistency add the cabbage and pasta. Continue to simmer gently until the pasta is fully cooked, around 10 to 15 minutes.
Taste and adjust for seasoning, remove the sprigs of thyme, then serve garnished with the parsley. Squeeze over a lime wedge before eating.