1/2 small head green cabbage, cored and roughly chopped
1/2 teaspoon ground nutmeg
3 tablespoons lemon juice
120g vermicelli or capellini
Instructions
Put squash, 10 cups water, salt and pepper into a large pot. 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, 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.
Originally Submitted
1/31/2014
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