Leah Penniman’s Soup Joumou

Ingredients

• 1 lb Kabocha squash or Caribbean pumpkin, peeled and chopped
• ½ pound roasted, shredded chicken or beef (optional)
• 8 cups water
• 4 cloves garlic, crushed
• 1 celery stalk, chopped
• 1 large onion, chopped
• 2 potatoes, chopped
• ½ lb cabbage, chopped
• 1 turnip, diced
• 2 carrots, chopped
• 2 leeks or scallions, chopped
• 1 cup sweet corn, fresh or canned
• 1 tbsp chopped parsley
• 1 whole scotch bonnet pepper or other spicy pepper
• ¼ lb pasta (optional)
• 1 tbsp lime juice
• 2 whole cloves
• 1 can (12 oz) whole coconut milk
• Salt, pepper, and thyme to taste
• Dash of sweetener (optional)

Instructions

1. 1
   Coat the squash/pumpkin in a bit of oil, spread out on a baking sheet, and roast in a 375 F oven until golden brown and tender (about 40 to 45 minutes). Simultaneously, in a separate pan, roast the remaining vegetables (except corn, parsley, hot pepper) in oil and a bit of salt until golden and tender.
2. 2
   Blend the cooked squash with coconut milk in a blender or food processor.
3. 3
   Mix the squash-coconut mixture with the water and bring to a low boil.
4. 4
   Add the roasted vegetables, as well as the corn, parsley, and hot pepper.
5. 5
   Add the spices, optional sweetener, and lime juice to suit your taste.
6. 6
   Cook for 15-20 minutes to blend the flavors.
7. 7
   If you are using pasta, add it when there are 10 remaining minutes of cook time. Enjoy!