My Jamaican pumpkin soup simmers sugar pumpkin and yam in coconut milk and vegetable stock with scotch bonnet peppers, fresh thyme, and pimento berries. It’s warmly spiced, a little sweet from the pumpkin, and finished with a squeeze of lime right before serving.
The Ingredient That Makes This Taste Like the Real Thing
Pimento berries are the one ingredient I wouldn’t skip here. They’re the Caribbean name for whole allspice, and Jamaica’s still the world’s main source of it, so look for them whole rather than ground if you can find them. It took me a few too-flat batches to figure that out, but once I did, this finally tasted like the bowl I first had at a small Caribbean restaurant, the one that got me hooked on this soup in the first place. Once the weather turns, it’s the kind of soup I want in a big bowl with extra heat.
A Note About Pumpkins
When making Jamaican pumpkin soup, I always use pie pumpkins (also known as sugar pumpkins) because they have a sweet, rich flavor that works so well in the dish. These pumpkins are smaller than ornamental ones and have thick, meaty flesh, perfect for making various pumpkin recipes.
I steer clear of carving pumpkins (or jack-o-lantern pumpkins) because they may be impressive in size and shape, but they often taste bland and stringy compared to pie pumpkins. They’re better used for making decor than tasty dishes in the kitchen!
Ingredient Notes
Oil of choice: Used to saute the garlic, onion, and other vegetables. I like to use avocado oil in this recipe, but any cooking oil will do.
Garlic Cloves: Adds a savory touch that elevates the flavors of the soup.
White or Yellow Onion: Releases a bit of sweetness and depth when sauteed.
Scotch Bonnet Peppers: Gives the dish its signature spicy kick and tropical flair. You can also use habanero chiles if you have trouble finding scotch bonnet (they are in the same family!).
Carrot: Adds a subtle sweetness and a vibrant orange color to the soup.
Celery Stalk: Provides a mild, earthy taste and a bit of crunchy texture.
Pumpkin: Gives the soup a vibrant color, creamy texture, and rich flavors. You can use either a small or medium-sized one for this dish. Use sugar or pie pumpkins when making this Jamaican soup.
Yam: Adds an earthy flavor and heartiness to the soup, making it more filling and satisfying. If you prefer, you can also add chunks of other veggies like yellow yam, dasheen (taro), calabaza, cassava, chayote, plantain, or sweet potato.
Dried Pimento Berries (also known as allspice): Imparts a spicy-sweet flavor to the soup. A must for that authentic flair!
Fresh Thyme Sprigs: Adds an herbaceous note that enhances the soup’s depth. If you do not have fresh thyme, add a teaspoon of dried thyme.
Vegetable Stock: Serves as the flavorful, umami-rich base of the soup. If you aren’t vegetarian, feel free to use other stocks.
Full-Fat Coconut Milk: Provides the soup with a rich flavor and gives it a luxurious mouthfeel. If you do not have coconut milk, heavy cream can be used.
Black Pepper and Salt: Enhances the flavors of the other ingredients.
Lime Juice (plus extra for serving): Adds brightness to the soup. If you do not have lime juice, lemon juice makes a suitable alternative.
Granulated Sugar: Entirely optional. I find that it subtly increases the pumpkin and yam’s natural sweetness and helps push those flavors through. However, it is also absolutely delicious without it!
How to Make Jamaican Pumpkin Soup
Storage and Reheating
Any soup leftovers should be stored in an airtight container in the refrigerator for up to 4 days. You can also store them in freezer-safe containers, which will keep the soup for up to 3 months.
Reheat the soup on the stove over medium heat until warmed throughout. You may need to add water or vegetable broth to regain its consistency.
You can also reheat smaller batches in the microwave.
Serving Ideas
- Topped with roasted pumpkin seeds or toasted coconut flakes.
- Served with crusty bread (like sourdough or focaccia.)
- Garnished with scallions or cilantro.
- Served with rice and peas.
- Topped with grated cheese.
- Served with other vegetarian pumpkin recipes.
- Served alongside other vegetarian Caribbean recipes.
More Delicious Jamaican Recipes for You to Try
Jamaican Pumpkin Soup
Ingredients
- 2 tablespoons oil of choice I like to use avocado oil
- 4 cloves garlic minced
- 1 white or yellow onion chopped
- 2 scotch bonnet peppers minced, or habanero chiles
- 1 carrot chopped
- 1 celery stalk chopped
- 1 small or medium pumpkin peeled, cubed – I use sugar/pie pumpkins
- 1 yam peeled, chopped
- 15 dried pimento berries also known as allspice
- 4-6 sprigs fresh thyme
- 4 cups vegetable stock
- 1 13.5-ounce can full-fat coconut milk
- ¼ tsp black pepper
- juice of one lime plus extra for serving
- salt to taste
- 2 teaspoons granulated sugar OPTIONAL, see notes
Method
- In a large pot over medium heat, add the oil, garlic, onion, peppers, carrot and celery. Saute and stir for 5 minutes, or until the onions are starting to appear translucent.
- Add the pumpkin, yam, pimento berries, and thyme. Saute for 10 minutes longer, stirring frequently.
- Add the vegetable stock, coconut milk, and pepper.
- Turn the heat to high and bring to a boil.
- Cover, and reduce the heat to a simmer.
- Simmer for 30 minutes, or until the pumpkin is fork-tender.
- Turn off the heat, add the lime juice, and salt to taste. If using sugar, stir it in now.
- Serve with lime wedges, if desired. Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
