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Jamaican Pumpkin Soup

Jamaican Pumpkin Soup

Jamaican Pumpkin Soup is made with pumpkin puree packed with amazing spices and herbs that is perfect for those cold rainy nights in the fall or whenever you are in the mood for soup.

This Jamaican style soup is super creamy, rich, comforting, healthy and it tastes even better the next day.

I have never pureed my soup before because as a Jamaican we love to see all the food (ground provisions) such as pumpkin, yellow yam, potatoes, chayote and carrots.

I felt like I was preparing baby food but was very much surprise with the end results.

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Jamaican Types of Soup

I remember when I just came here and I asked someone if they wanted some soup (showing hospitality) and the person said they only drink soup when they are sick.

I was very confused because we drink/eat soup as a meal and not when we have a flu or cold.

Drinking soup is a tradition for us Jamaicans on Saturdays, just like eating Rice and Peas on a Sunday is a must. We have different types of soup.

These includes: Pumpkin Chicken Soup, Red Peas Soup, Ital (Vegetable) Soup and Fish Tea/Fish Soup.

With this Pumpkin Soup recipe, I was able to add some of the items I would put in my traditional Saturday Jamaican Style Pumpkin Soup such as scallion (green onions), chayote (cho cho) and allspice.

It came out flavorful and creamy and the leftovers was delicious the next day.

Pumpkin Soup garnished with additional coconut milk.

Canned Pumpkin vs Whole Pumpkin

I am not one to tell you what to use for your soup. However, I say choose what you are used to or comfortable doing.

You can use canned pumpkin puree (not pumpkin pie filling) for this recipe. Use two 15 ounce canned pure pumpkin puree.

However, I used whole pumpkin for this recipe because that is what I am used to.

I was not able to get some Jamaican pumpkin that has the green skin, I settled for two small sugar pie pumpkin which equals to 4 pounds.

Boiled or Roasted Pumpkin

Another thing that I am used to is boiling the pumpkin instead of roasting it. I have never roasted pumpkins to make soup before.

I did what I am comfortable doing which was cutting the pumpkin into quarters, removing the seeds, peeling the skin off, washing them off and then dicing it.

Within my research, I realized that majority of recipes calls for roasting the pumpkin first. So I included how to roast the pumpkin below.

To roast the pumpkin:

Cut the pumpkin in halves, remove the seeds and wash them. Brush the inside (the flesh) with about a tablespoon of olive oil.

Place them face down on a lined baking sheet with parchment paper.

Bake at 350 degrees Fahrenheit for about 45 minutes or until fully cooked. Remove from the oven and allow to cool.

Scoop out the cooked pumpkin or peel off the skin. Place in a bowl and set aside for later.

Showing a spoonful of the Pumpkin Soup.

How to store this Jamaican Pumpkin Soup

If there are any leftovers, store it in the refrigerator in an airtight container for up to 3 to 4 days.

When you are ready to server, reheat in the microwave for a few seconds or on the stove top, until it is heated through.

Can I freeze this Jamaican Pumpkin Soup

Yes you can freeze this fall soup. Add the soup in an freezer friendly container, cover with the lid and place it in the freezer for up to 1 to 2 months.

Allow to thaw out in the refrigerator or on the counter top overnight. Reheat in the microwave for a few seconds or stove top, until it heated to your desire.

Pumpkin Soup garnished with a dollop of sour cream and roasted pumpkin seeds.

What goes well with Pumpkin Soup

Personally, I love to serve some fresh bread, biscuits or some dinner dolls and a serving of salad with this soup on a cold rainy day.

My favorite is some Cheesy Garlic Bread or Cheesy Cornbread that adds another flavor to this soup. Another option is some baked potatoes.

When the spoon cannot scoop out all the soup in the bowl, then I use the bread and wipe out every dripping of the soup out of that bowl.

It is so satisfying. Just about the best part of eating soup.

Garnish Options

This Jamaican Pumpkin Soup is awesome by it self, it doesn’t need anything else.

However, to make it look fancy, you can garnish it with anyone of these:

  • Additional Coconut Milk
  • A dollop of sour cream
  • Some roasted pumpkin seeds
  • Crispy bacon
  • Fresh parsley or thyme

How to make Jamaican Pumpkin Soup from scratch

Firstly, cut the pumpkin in quarters, scoop out the seeds, peel the skin off and rinse them. Cut each quarter into 1 inch pieces.

Cutting, scooping out the seeds and dicing up the sugar pie pumpkin.

Secondly, melt butter and then sauté the onion, garlic and ginger in a pot. Then add the carrots, celery, chayote (choc cho), scallions (green onions), pumpkin, thyme, allspice, cumin, coriander and nutmeg.

Adding the spices to the Pumpkin Soup.

Thirdly, add the chicken stock and cover with a lid and let it boil for about 20 minutes, until the pumpkins are cooked.

Fourthly, remove from the heat and allow to cool. Once it is cooled, blend the pumpkin mixture in a blender or food processor until smooth.

Pumpkin Soup before blending it.

Fifthly, transfer the smooth mixture back to the same pot and allow to heat through for about 10 minutes. Add the cayenne pepper and brown sugar. Taste and add salt if needed.

Finally, turn off the heat and add the coconut milk. Stir and serve warm.

Pumpkin Soup after adding the coconut milk.

Jamaican Pumpkin Soup

Ingredients

  • 4lb Pumpkin Sugar Pie, skin off, washed and diced
  • 3 Tablespoon Unsalted Butter
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon fresh Ginger, grated
  • 2 Celery Stalk, chopped
  • 2 medium Carrots, chopped
  • 1/2 Chayote (Cho Cho), peeled and diced
  • 2 Scallion (Green Onions), diced
  • 2 sprigs Thyme (remove the leaves) or 1 teaspoon dried Thyme
  • 4 cups Chicken Stock
  • 1 cup Coconut Milk
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Coriander
  • Salt, to taste
  • 2 teaspoon Brown Sugar

Instructions

  1. Cut the pumpkins (I got two pumpkins to make up 4 pounds) into quarters. Remove the seeds with a spoon and peel off the skin. Rinse each quarters off and cut into 1 inch pieces.
  2. In a large pot, melt the butter on medium heat. Add the onion, garlic and ginger and sauté for about 2 minutes.
  3. Then add the carrots, celery, chayote (cho cho), scallion (green onion), pumpkin, thyme, allspice, nutmeg, cumin, coriander and chicken stock. Stir together and cover with a lid.
  4. Bring to a boil and allow to cook for about 20 minutes or until the pumpkin and the other vegetables are cooked. Turn off the heat and allow to cool.
  5. Once it is cooled, place it in a regular blender or a food processor and blend until smooth. Depending on the size of the regular blender, you may have to do 2 batches. You don’t need to cool, if you are using an immersion blender.
  6. Pour the puree mixture into the same pot and allow to reheat. Add the brown sugar and cayenne pepper and stir together. Taste and add salt if needed. Continue to simmer for about 10 minutes on medium heat.
  7. Turn off the heat and stir in the coconut milk.
  8. Serve warm and enjoy.

Notes:

  • You can choose to boil or roast the pumpkin.
  • Allow the soup to cool before blending if you are going to use a regular blender or food processor. You don’t need to cool the pumpkin mixture when using the immersion blender.
  • Turn off the heat before adding the coconut milk.
  • Garnish with additional coconut milk, sour cream, crispy bacon, roasted pumpkin seeds or some fresh parsley/thyme.
Best Pumpkin Soup ever.

Additional Pumpkin Recipes

Please let me know what you think about this Jamaican Pumpkin Soup in the comment section below.

Thank you for stopping by and please come back again soon.

Blessings and Love always, as you carry on, on your YouNique Journey!

Pumpkin Soup with roasted pumpkin seeds and a dollop of sour cream on top in a white square bowl.

Jamaican Pumpkin Soup

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Jamaican Pumpkin Soup is made with pumpkin puree packed with amazing spices and herbs that is perfect for those cold rainy nights in the fall or whenever you are in the mood for soup.

Ingredients

  • 4lb Pumpkin Sugar Pie, skin off, washed and diced
  • 3 Tablespoon Unsalted Butter
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 1 teaspoon fresh Ginger, grated
  • 2 Celery Stalk, chopped
  • 2 medium Carrots, chopped
  • 1/2 Chayote (Cho Cho), peeled and diced
  • 2 Scallion (Green Onions), diced
  • 2 sprigs Thyme (remove the leaves) or 1 teaspoon dried Thyme
  • 4 cups Chicken Stock
  • 1 cup Coconut Milk
  • 1/4 teaspoon Cayenne Pepper
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Coriander
  • Salt, to taste
  • 2 teaspoon Brown Sugar

Instructions

  1. Cut the pumpkins (I got two pumpkins to make up 4 pounds) into quarters. Remove the seeds with a spoon and peel off the skin. Rinse each quarters off and cut into 1 inch pieces.
  2. In a large pot, melt the butter on medium heat. Add the onion, garlic and ginger and sauté for about 2 minutes.
  3. Then add the carrots, celery, chayote (cho cho) and pumpkin with the chicken stock. Add the thyme, scallion (green onion), allspice, nutmeg, cumin and coriander. Stir together and cover with a lid.
  4. Bring to a boil and allow to cook for about 20 minutes or until the pumpkin and the other vegetables are cooked. Turn off the heat and allow to cool.
  5. Once it is cooled, place it in a regular blender or a food processor and blend until smooth. Depending on the size of the regular blender, you may have to do 2 batches. You don't need to cool, if you are using an immersion blender.
  6. Pour the puree mixture into the same pot and allow to reheat. Add the brown sugar and cayenne pepper and stir together. Taste and add salt if needed. Continue to simmer for about 10 minutes on medium low heat.
  7. Turn off the heat and stir in the coconut milk.
  8. Serve warm and enjoy.

Notes

  • You can choose to boil or roast the pumpkin.
  • Allow the soup to cool before blending if you are going to use a regular blender or food processor. You don't need to cool the pumpkin mixture when using the immersion blender.
  • Turn off the heat before adding the coconut milk.
  • Garnish with additional coconut milk, sour cream, crispy bacon, roasted pumpkin seeds or some fresh parsley/thyme.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 399mgCarbohydrates: 37gFiber: 5gSugar: 16gProtein: 8g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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