1 kg Butternut pumpkin, seeded, peeled cut into 2 cm chunks
2.5 l water, plus more if needed
Salt and pepper to taste
2 Scotch Bonnet
10 whole Cloves
4 Carrots, peeled and sliced
2 Turnips, peeled and cut into 1cm chunks
½ small head green Cabbage, cored and roughly chopped
½ tsp gnd Nutmeg
60 ml Lemon juice
¼ bunch Parsley chopped
Put Pumpkin, Water, Salt and Pepper into a large pot. Stud Chillies with Cloves by pushing them halfway into the flesh,add Chillies to pot, cover and bring to a boil. Reduce heat to medium low, cover and simmer until Pumpkin is tender, 15 to 20 mins. Transfer Chillies to a small bowl and set aside.
Working in batches, puree remaining contents of pot in a blender or food processor until smooth, taking care as it will be hot. Return pureed Pumpkin mixture to the pot along with Chillies. Add Carrots, Turnips, Cabbage, Nutmeg, Lemon juice, Salt and Pepper, cover and bring to a boil. Reduce heat to medium low and simmer for 10 mins. Stir in Vermicelli and parsley, cover again and simmer gently until pasta is tender and soup is thickened, about 10 mins more. Because the texture of Pumpkins can vary, thin the finished soup with a bit more water, if desired.