Ingredients:
3-4 lb. pumpkin OR winter squash
4 medium carrots, peeled and chopped into small bite-sized pieces (about ½ lb.)
1 lb. cabbage, chopped into small bite-sized pieces (approx. 1 small, softball-size cabbage)
1 lb. potatoes, chopped
2 yellow onions, finely chopped
2 leeks, trimmed and chopped
2 ribs celery, finely chopped
4 cloves garlic, peeled and roughly chopped
2 tbsp. parsley, finely chopped
2 tbsp. fresh cilantro, finely chopped
1-2 limes OR lemons, juiced (optional)
4-5 tbsp. cooking oil
1-2 tsp. salt, more to taste
½ tsp. ground black pepper, more to taste
¼ lb. pasta
Equipment:
Cutting board
Kitchen knife
Cooktop
Measuring cups and spoons
Peeler
2 large pots with lids
Pot holders
Directions:
- Wash all the fresh ingredients, making sure to scrub the potatoes and remove all the dirt in between the layers of the leeks.
- Cut the pumpkin into small cubes, remove the seeds and set them aside for roasting later. Place pumpkin pieces in a large pot and cover with water. Bring to a boil over medium heat and then reduce heat to low. Cook at a simmer until the pieces break apart easily, about 12-15 minutes.*
- Peel, trim, chop, or juice the other fresh ingredients as noted in the ingredients list.*
- While the pumpkin is cooking, place another large pot over medium heat and add 4 tbsp. oil. Carefully add the onions, listening for the sizzling sound. Cook, stirring occasionally, until they are translucent and begin to caramelize, about 10 minutes.
- Add the celery, carrots, and garlic to the onions. Cook, stirring often, for 10 more minutes.
- When the carrots start to caramelize around the edges, add the chopped cabbage and stir well. Add another tbsp. of oil if needed. Cook until the cabbage has softened and become translucent, stirring often, about 10 minutes.
- Next, add the potatoes and leeks and stir well to combine, add 4 cups of water. Cover with the lid, reduce heat to low, and cook for 10 minutes.
- Carefully combine the boiled pumpkin and all the liquid into the pot of the cooked vegetables. Add the dried pasta and cook according to the package’s time.
- Finish the soup by adding the parsley, cilantro, and lime juice. Taste to adjust the seasonings if needed. Enjoy with friends and family!
*Notes:
- If you like a smoother consistency, you can purée the pumpkin with an immersion blender or in a blender after letting it cool down at the end of Step 2. Do this before adding it to the other vegetables.
- Instead of chopping them in Step 3, it’s fun for kids to mash the cilantro and parsley stems with garlic in a mortar and pestle!
Adapted from Savory Thoughts & Soul Fire Farm