Soup joumou

Step 1: Heat the oven to 425°F (400°F fan). Toss half the 2 ⅝ lb calabaza or kabocha pumpkin with 1 tbsp of the 3 tbsp vegetable oil and roast for 25–30 minutes, until soft with dark caramelised edges.

Step 2: Meanwhile, put the rest of the pumpkin in a large pot with half the 2 litres vegetable stock. Simmer over a medium heat for 20 minutes, until falling apart.

Step 3: Add the roasted pumpkin to the pot and blend everything until completely smooth with a stick blender (or in batches in a blender). Pour into a bowl.

Step 4: Heat the remaining oil in the same pot over a medium heat. Fry 4 tbsp epis (Haitian seasoning base) and 1 onion for 4 minutes, until soft and sweet-smelling.

Step 5: Add the pumpkin purée, the rest of the stock, 2 carrots, 2 potatoes, 2 sticks celery, 1 turnip, 1 leek, 4 sprigs fresh thyme, 4 whole cloves and 1 scotch bonnet pepper (whole, so it perfumes without burning). Bring to the boil, then simmer over a low-medium heat for 15 minutes.

Step 6: Add 9 oz white cabbage and 5 ½ oz rigatoni or macaroni (egg-free), stir well and simmer for 12–15 minutes more, stirring often, until the pasta is tender and the vegetables are soft. A common mistake is adding the pasta too early or not stirring: it swells, sticks to the bottom and the soup turns stodgy. Add a ladle of water if it gets too thick.

Step 7: Season with 2 tsp salt and ½ tsp black pepper. Lift out the scotch bonnet, thyme stalks and cloves. Stir in 2 tbsp lime juice, scatter with 3 tbsp chopped flat-leaf parsley and serve steaming hot, with bread for dipping. Share it with neighbours, as Haitians do on New Year's Day.