Vegan Haitian Squash Soup / Soup Joumou

I've made different versions of Haitian Pumpkin Soup since about 1993 when my good friend and neighbor Eugene Guillaume of the Consulate General of Haiti in Tokyo taught me the ropes. The beefy version. 

And in the last 25 years I have featured Miami Beach's fantastic Tap Tap restaurant and bar on the tour I give visiting relatives and friends because of its own terrific, scotch-bonnet powered and very authentic pumpkin soup. (Go on a Thursday or Saturday to catch the live music jam.).

Miso Soup

On arrival at Nikkei in 1991 our departmental boss Mr. Matsuda hosted me and some other editors at his house. I needed to know how to survive in the foreign kitchen so Mrs. Matsuda kindly allowed me to learn one or two techniques from her including miso soup.  

Broccoli Chowder

  • 1 10-oz. pkg. chopped broccoli
  • 2 tsp. onion
  • 1/2 cup boiling water
  • 2 cups milk
  • 1 can condensed cream of potato soup
  • 1/2 cup shredded Swiss cheese

Cook broccoli in water. Do not drain. Stir in onion, milk and soup. Beat thoroughly. Add cheese, stirring until melted. Pour into blender, mix until smooth. Serves four.

– Pete, Kate Enchelmayer