Vegan Soup Joumou
Bonne Anneé! January 1st marks Haitian Independence Day and every year as a tradition, many Haitians eat Soup Joumou (Pumpkin Soup). Being vegan, I had to tweak this recipe to suit my lifestyle and it’s safe to say that this soup is LIFE! If you are needing a plant-based version of soup joumou, look no further because I got you!
Ingredients
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1 Butternut Squash (or pumpkin)
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1/2 Green Cabbage Roughly Chopped
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1 Large Potato Diced
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1 Yellow Onion Chopped
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1 Leek Cut Lengthwise then Diced
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2 Stalks Celery Diced
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2 Carrots Diced
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1 Bell Pepper
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1 Lime Juiced
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8 Cups Vegetable Broth
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Salt & Pepper to taste
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Grape-seed oil
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Epis (Haitian Herbal Blend)*
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King Oyster Mushrooms Sliced*
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Enoki Mushrooms*
*optional
Directions
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Pre-heat over to 425 degrees
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Cut Butternut squash lengthwise, scoop out seeds, rub oil on the inside part of the squash then sprinkle salt and pepper.
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On a parchment lined baking sheet, put squash face down and roast in the oven for 45 minutes.
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While the squash is cooking, clean and cut your vegetables.
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Marinate king oyster mushrooms for 10 minutes in epis.
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In a large pot, sauté onions and bell pepper until they have caramelized. Add in marinated mushrooms and sauté until the mushrooms become a golden brown color.
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Add in vegetable broth and bring to a boil
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Add Cabbage, potato, leek, celery, carrots to broth and allow to cook on medium heat for 20 minutes or until vegetable are tender.
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After 20 minutes add in scooped squash puree into the pot and cook for an additional 5-10 minutes. Feel free to add enoki mushrooms at this point and allow soup to thicken.
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Season soup with salt, pepper and lime.
Epi dats et!
Hope you love this recipe as much as I enjoyed creating it!
