Soup Joumou 

2 pounds butternut squash or pumpkin, seeded  

1/2 small head of green cabbage, cored, chopped into 1-inch chunks (about 7 cups) 

½ teaspoon of fine sea salt 

 2 jalapeños (or serrano peppers) 

 10 whole cloves 

 4 carrots, sliced 

 2 turnips, peeled and cut into small chunks 

 1/2 teaspoon grated nutmeg 

 3 tablespoons lemon juice 

 1/4 pound vermicelli (or capellini) 

 1/4 cup fresh flat-leaf parsley, chopped 

 1/2 teaspoon ground black pepper 

1. Pour 10 cups of water and squash into a large pot.
2. Stud peppers with cloves by pushing them halfway into the flesh, then add peppers to pot, cover, and boil.
3. Reduce heat to medium low, cover, and simmer until squash is tender (15 to 20 minutes).
4. Transfer peppers to a small bowl and set aside.
5. Working in batches, purée remaining contents of pot until smooth, taking care as it will be very hot.
6. Return puréed squash mixture to the pot along with peppers.
7. Add carrots, turnips, cabbage, nutmeg, lemon juice, salt, and pepper to the pot. Cover and bring to a boil.
8. Reduce heat to medium low and simmer for 10 minutes.
9. Stir in vermicelli and parsley, cover again, and simmer gently until pasta is tender and soup is thick

(10 minutes). Texture of squash and pumpkins can vary; thin with water.