Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and chopped; 1 large onion, chopped; 2 cloves garlic, minced; 1 inch ginger, grated; 1 carrot, diced; 1 potato, diced; 4 cups vegetable broth; 1 can coconut milk; 1 teaspoon dried thyme; 1 scotch bonnet pepper (whole); Salt and pepper to taste; Lime juice for garnishing

Highlighted under: Fusion Meals

I love making Jamaican Pumpkin Soup, especially when the weather turns cool. The rich flavors of pumpkin combined with spices create a warm and comforting dish that’s perfect for any occasion. Each time I prepare this soup, I am reminded of the comforting meals my grandmother used to make. The secret lies in the balance of spices and the creaminess of the coconut milk that brings everything together. It’s not just soup; it’s a hug in a bowl that truly delights the senses.

Created by

Honor Blackwell

Last updated on 2026-01-12T06:59:34.803Z

As I prepared this Jamaican Pumpkin Soup, the aroma of fresh ginger and garlic filled my kitchen, bringing back fond memories of family gatherings. I experimented with roasting the pumpkin before blending, which not only enhances the flavor but also adds a hint of caramelization that elevates the soup's depth. I found that adding a splash of lime juice at the end brightens the flavors beautifully.

During my trials, I also learned the importance of using fresh spices rather than pre-ground ones for that extra kick. Each bowl becomes an adventure, with every spoonful revealing a hint of thyme and the warmth of scotch bonnet peppers. It’s truly about finding the right balance to make the flavors sing.

        Why You Will Love This Recipe
        A delightful blend of sweet and spicy flavors
Creamy texture with a hint of coconut
Perfect for cozy nights and gatherings

      

Understanding the Ingredients

The choice of pumpkin is crucial for the best flavor and texture in this soup. Opt for a medium-sized pumpkin with a firm, smooth skin, as it will yield a sweeter and creamier result. If pumpkin is unavailable, butternut squash makes a great substitute due to its similar sweetness and texture. When preparing the vegetables, ensure they are cut into uniform sizes to promote even cooking and blending.

Coconut milk not only adds creaminess but also enhances the flavors of the soup with its rich, tropical notes. Opt for full-fat coconut milk for the best texture, which will create a velvety consistency. For a lighter version, you can substitute with light coconut milk or even vegetable broth, but the flavor will be less rich. Balance the sweetness of the pumpkin with the heat from the scotch bonnet pepper, which infuses the soup with a vibrant kick.

Crafting the Perfect Consistency

Blending the soup is a key step that defines its final mouthfeel. After simmering the vegetables until tender, use an immersion blender for convenience, or transfer to a countertop blender for a smoother finish. If you prefer a chunkier texture, blend only half of the soup, leaving some pieces intact. This method allows for a delightful contrast in textures, enhancing the overall enjoyment of the dish.

Be sure to remove the scotch bonnet pepper before blending, as it can overpower the dish if left in too long. If you desire more heat after blending, you can always add a small amount of finely chopped pepper directly into the bowl before serving. This way, you control the spice level without the risk of making the soup too fiery during cooking.

Ingredients

Ingredients:

For the Soup

1 medium pumpkin, peeled and chopped
1 large onion, chopped
2 cloves garlic, minced
1 inch ginger, grated
1 carrot, diced
1 potato, diced
4 cups vegetable broth
1 can coconut milk
1 teaspoon dried thyme
1 scotch bonnet pepper (whole)
Salt and pepper to taste
Lime juice for garnishing

Optional Toppings:

Chopped parsley
Toasted pumpkin seeds

Instructions

Instructions:

Prepare the Vegetables

Heat a large pot over medium heat. Add a little oil and sauté the onions, garlic, and ginger until translucent.

Cook the Pumpkin

Add the chopped pumpkin, carrot, and potato to the pot. Stir well and cook for 5 minutes.

Add Broth and Spices

Pour in the vegetable broth and add the thyme and scotch bonnet pepper. Bring to a boil, then simmer for 20 minutes, or until the vegetables are tender.

Blend the Soup

Remove the scotch bonnet pepper and blend the soup until smooth. Stir in the coconut milk.

Season and Serve

Season with salt, pepper, and lime juice. Serve hot, garnished with a sprinkle of parsley.

Enjoy your soup!

Pro Tips

For a smoky flavor, consider roasting the pumpkin before adding it to the pot. Freshly grated nutmeg can also add a wonderful warmth to the flavor profile.

Make-Ahead and Storage Tips

This Jamaican Pumpkin Soup can easily be made ahead of time, making it ideal for busy weekdays or gatherings. After blending the soup, let it cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, do so gently over low heat to prevent separation of the coconut milk and to keep the flavors intact.

If you notice the soup has thickened after refrigerating, simply stir in a bit of vegetable broth or water while reheating to reach your desired consistency. It's also a great idea to prepare an extra batch of the soup to freeze in portion sizes, so you have a comforting meal ready at a moment’s notice.

Serving Suggestions

To elevate your serving experience, consider garnishing the soup with a drizzle of coconut cream and a sprinkle of freshly chopped parsley or cilantro. These additions not only enhance visual appeal but also introduce bright flavor notes that complement the richness of the soup. You can also serve it with warm, crusty bread or homemade dumplings for a complete meal.

For a fun twist, consider adding a scoop of cooked rice or quinoa directly into each bowl before serving. This adds a hearty component to the dish and makes it even more filling. Feel free to play around with toppings like roasted pumpkin seeds for added crunch or a dollop of Greek yogurt for creaminess and tang.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Absolutely! Fresh pumpkin adds great flavor and texture.

→ How can I adjust the spice level?

You can control the heat by adjusting the amount of scotch bonnet pepper or removing it earlier.

→ Can I make this soup vegan?

Yes, this recipe is already vegan-friendly as it uses vegetable broth and coconut milk.

→ How do I store leftovers?

Store the soup in an airtight container in the fridge for up to 3 days. Reheat before serving.