Soupe Joumou “ Pumpkin Soup”


1 Kabocha Squash or Butternut Squash  about 3 - 4 lbs.

2 cups Potatoes (chopped)

2 cups Carrots ( chopped)

2 cups Shredded Cabbage

1 medium onion

2 leeks (chopped, using only the white and pale green part)

2 Tablespoons Olive Oil

3 Tablespoons EPIS

1 Teaspoon salt or to taste

1 Cup Pasta “Optional” (Penne, orzo or your Favorite kind)

10 Cups Water



Cut, peel and remove seeds from squash. Put in a stock pot and cover with water.

Boil until tender. Puree in a blender or with an Immersion Blender. Put aside.

In your now empty Stock Pot, heat up olive oil on medium heat, add onion, leeks and EPIS. Cook for about 2-3 minutes.

Add potatoes, carrots, cook for 5 minutes.

Pour the Squash Puree in the pot. Bring to a boil, then lower the heat to let simmer.

Add pasta if you choose to.

Add Cabbage last and simmer your soup until desired consistency.


*If your soup gets too thick or when re-heating, just add 1 or 2 cups of vegetable broth.