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.