Independence Soup (Soup Joumou)

METHOD INGREDIENTS

1. Place the cinnamon stick, allspice, and cloves in a small, muslin bag, tie, and set aside. 2 cinnamon sticks, toasted 2. Place the olive oil in a 6-quart Dutch oven or other heavy pot set over medium-high 1 tbsp whole allspice, toasted heat. When the oil shimmers, add the onion and salt and cook until the onion is 1 tsp whole cloves, toasted translucent, about 5 minutes. 2 tbsp olive oil 3. Add the pumpkin and continue cooking for 3-5 minutes, or until the pumpkin begins to 1 medium onion, coarsely chopped brown slightly. Add the garlic purée, thyme, and nutmeg and stir to combine. Cook for 1 tsp salt 1-2 minutes. 2 lbs fresh pumpkin, cubed 4. Add the vegetable stock, deglazing the bottom of the pot. Add the sachet and bring to a ½ cup garlic purée simmer. Decrease heat to maintain simmer, cover, and cook until the pumpkin is ¼ bunch thyme tender, about 1 hour. Stir occasionally. 1 tsp freshly grated nutmeg 5. Remove the sachet and add the coconut milk. Simmer for 5 minutes. Purée the soup, 3 cups vegetable stock using an immersion blender or food processor, until smooth. 3 cups coconut milk 6. Serve topped with toasted chestnuts and a drizzle of chili-nutmeg oil. Toasted Chestnuts: 7. For the toasted chestnuts, combine the chestnuts, sugar, Berbere seasoning, canola oil, 8 oz chestnuts and salt in a small mixing bowl and toss to combine. 2 tbsp sugar 8. Spread the chestnuts on a sheet pan lined with parchment paper and place in the oven 1 ½ tsp Berbere seasoning for 10-15 minutes or until nuts are browned and sugar has created a syrup. 1 ½ tsp canola oil 9. Cool the nuts and coarsely chop. Set aside until ready to use. ½ tsp salt 10. For the chili-nutmeg oil, place chili flakes and nutmeg into a heat-proof glass jar with a Chili-Nutmeg Oil: lid. 1 tbsp red chili flakes, toasted 11. Place the oil in a small saucepan over high heat and heat until simmering. 1 tsp freshly grated nutmeg 12. Gently pour the oil over the chili flakes and nutmeg and allow to steep for 1 hour. Cover ½ cup canola oil and store at room temperature until ready to use.

Serves | Prep | Cook | Ready in 10-12 15 min 60 min 75 min