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Jamaican Pumpkin Soup

A velvety, flavorful Caribbean soup that brings warmth and nostalgia with every spoonful.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Caribbean, Jamaican
Calories: 220
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tbsp Peanut Oil For sautéing the vegetables. Opt for organic for a richer flavor.
  • 1 medium Onion (Diced) A key aromatic that adds depth.
  • 2 medium Carrots (Peeled and Sliced) Adds sweetness and color.
  • 2 stalks Celery (Chopped) Adds a subtle crunch.
  • 2 cloves Garlic (Chopped) Enhances the flavor profile.
  • 6 cups Vegetable Stock Homemade or low-sodium variety for healthier options.
  • 2 pieces Bay Leaves Infuses the soup with comforting flavor.
  • 6 cups Peeled and Cubed Pumpkin Flesh Fresh or frozen will work.
Spices and Flavor
  • 1/2 tsp Ground Allspice A staple in Caribbean cooking.
  • 1/2 tsp Ground Nutmeg Adds warmth and aroma.
  • 1 tsp Ground Ginger For that zesty kick.
Creaminess and Acidity
  • 1 can Light or Regular Coconut Milk (14 oz) Adds creaminess; choose full-fat for a richer texture.
  • 1/2 cup Orange Juice Brightens the flavor. Freshly squeezed is best!
  • 1 medium Juice of One Lime Balances sweetness with acidity.
To Taste
  • to taste Salt
  • to taste Freshly Ground Pepper
  • to garnish Sriracha or Other Hot Sauce Adds heat and a pop of color.

Method
 

Preparation
  1. In a large pot, heat the peanut oil over medium-high heat.
  2. Add the onion, carrot, celery, and garlic, and reduce the heat to medium-low. Sauté until the onions become translucent and the vegetables are slightly tender, about 5 minutes.
  3. Add the vegetable stock and bay leaves along with the pumpkin flesh. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover, and let it simmer until the pumpkin is tender, around 20 minutes.
  5. After 20 minutes, stir in the allspice, nutmeg, ginger, coconut milk, orange juice, and lime juice.
  6. Using an immersion blender, puree the soup right in the pot until it’s velvety smooth.
  7. Reheat to boiling point, then season with salt and pepper to taste.
  8. Serve hot in bowls with a drizzle of Sriracha on top for that extra kick.

Notes

The soup can be stored in the fridge for up to 3 days or frozen in an airtight container for up to 2 months. For best flavor, use fresh ingredients.