Jamaican Pumpkin Soup

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Savor the bold, cozy flavors of Jamaican pumpkin soup, a blend of spices, coconut milk, and veggies with a hint of heat for comfort in a bowl!

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Entrées, Main Course, Soup

Cuisine: Caribbean, Jamaican

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 213kcal

Author: Kristen Wood

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

US Customary - Metric

Instructions

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!

Video

Notes

A note about sugar: Sugar is not a traditional ingredient in Jamaican pumpkin soup, however, I personally like the addition in this soup. Why? I find it just subtly increases the natural sweetness in the pumpkin and yam and just helps push those flavors through. However, it is also absolutely delicious without it!

Nutrition