Jamaican-Style Pumpkin Soup

Enjoy the hearty, delicious flavors of Jamaican pumpkin soup right in the comfort of your own home! This dish is the perfect medley of spices, coconut milk, and vegetables, with just enough heat to awaken the senses. Each bowl offers warmth with a bit of tropical flair — a full-blown island-style comfort food!    

I’m a sucker for a dish with a touch of heat, and this Jamaican pumpkin soup is no exception. Inspired by a dish I once had at a Caribbean-style restaurant, this recipe is a traditional Jamaican favorite. It’s the perfect hearty, cold-weather meal when you crave big flavor and warmth. Enjoy!

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!  

Reasons to Love This Delicious Soup Recipe

• It’s made with simple ingredients that pack a ton of flavor. 
• This soup is creamy, warm, and full of comforting vibes.
• This dish is very nourishing! In particular, pumpkin is loaded with vitamins (especially vitamins A, E, and K), fiber, iron, and potassium. 
• This soup mix comes together in less than an hour. 
• It’s a one-pot Caribbean meal, so cooking and clean-up is a breeze. 
• It’s so versatile! It can be served as an appetizer, entree, side dish, or soup. 
• You can adjust the spice level, sweetness, and creaminess to suit your preferences. 
• This is a gluten-free, vegan, dairy-free, and vegetarian dish, so those with food restrictions can enjoy it.

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

1. In a large pot over medium heat, add oil, garlic, onion, peppers, carrot, and celery.
2. Sauté and stir for 5 minutes, or until onions begin to appear translucent.
3. Add pumpkin, yam, pimento berries, and thyme.
4. Sauté for 10 more minutes, stirring frequently.
5. Pour in vegetable stock, coconut milk, and pepper.
6. Turn the heat to high and bring to a boil.
7. Cover the pot and reduce the heat to a simmer.
8. Simmer for 30 minutes, or until the pumpkin is fork-tender.
9. Turn off the heat, add lime juice, and season with salt to taste. Stir in sugar if desired.
10. Serve with lime wedges, if desired.
11. Enjoy!

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 Scotch Bonnet Pepper Sauce

Jamaican Jerk Sauce

Rasta Pasta