Free Online Recipes
 |  

Sign Up login
 
 

Haitian Pumpkin Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Haitian Pumpkin Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1kg peeled butternut squash, cubed
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 jalapeño or serrano peppers
4 carrots, sliced
2 turnips, peeled and cut into small chunks
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





0 Out of 5 from 0 reviews

You can add this Haitian Pumpkin Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.