Pumpkin soup is a staple in Haitian cuisine. Also known as soup joumou, Haitian pumpkin soup was popular on January 1st as the National dish of Haitian Independence Day, which happens to fall on new years day when Haiti became the first independent black republic in history after the only successful slave revolt!
Haitian pumpkin soup is usually cooked with meat – beef is the most popular choice, but it is also made with goat meat and chicken. Other ingredients include vermicelli or macaroni and dumplings. However, since this is the healthier vegan version, we will keep all that out but keep the vegetables and spices. Nevertheless, it is still very delicious!
Vegan Haitian Pumpkin Soup
- 1 medium pumpkin peeled and cut into 1-inch pieces
- 1 medium white onion peeled and chopped
- 1 large plantain peeled and cut into 1-inch pieces
- 1 medium pepper scotch bonnet
- 1 head garlic peeled minced
- 1 medium leek sliced
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 2 medium turnips peeled and chopped
- 2 cups cabbage
- 2 tablespoon olive oil
- 2 cups potatoes Yukon gold, peeled and chopped
- 2 tablespoons lime juice
- 4 sprigs thyme
- 6 small cloves
- ¼ cup parsley freshly chopped
- 1 pinch salt
- 1 pinch ground black pepper
- Put squash/pumpkin in a large pot with 8 cups of water, garlic, salt, and pepper. Cover and let boil until squash is soft.
- Once ready, puree pumpkin using a blender or food processor. Then pour the puree back into the pot and lower the heat to medium. Depending on the consistency and water reduction, add 1 to 2 cups of water.
- Add the remaining ingredients: potatoes, celery, parsley, thyme, oil, cabbage, scotch pepper, onion, turnips, leek, lime juice, carrots, plantain, and cloves. Cook covered for 40 minutes.
- Taste the soup to see if it needs more salt and pepper while cooking.