A Caribbean Classic with a Simple Twist
Kitchies! Let me take you on a tropical journey with this comforting, velvety Jamaican Pumpkin Soup. This soup is a symphony of earthy pumpkin, warming spices, and subtle Caribbean flavors. Perfectly hearty and incredibly easy to prepare, it’s the ultimate dish for a cozy family dinner or a quick meal prep recipe.
This version of the beloved Jamaican staple uses simple, accessible ingredients while staying true to its bold and authentic roots. Don’t let its rich flavors fool you—it’s a breeze to whip up in your kitchen. Whether you’re a seasoned Caribbean cuisine fan or trying something new, this recipe will transport you straight to the vibrant streets of Jamaica.
Let’s dive in and bring a little sunshine to your table with a bowl of this soul-soothing pumpkin soup.
Recipe Highlights
This Jamaican Pumpkin Soup is packed with flavor yet surprisingly simple to make. You’ll love how the silky texture of the pumpkin pairs with hints of thyme and allspice for that distinct Caribbean essence. Plus, the addition of dumplings or yams takes this soup to a new level of heartiness.
It’s a perfect option for a one-pot meal that tastes like you spent hours crafting it, but only takes about 30 minutes of active prep. Great for weeknights or gatherings, it’s comfort food at its finest.
A Family Favorite
One chilly evening, I made this Jamaican Pumpkin Soup for my family as a quick dinner fix. My husband, who rarely eats pumpkin, surprised me by going back for seconds and thirds! My little one calls it “sunshine soup,” thanks to its vibrant color. It’s become such a favorite that we now have “Pumpkin Soup Fridays.”
Why This Jamaican Pumpkin Soup Stands Out
- Bursting with authentic Caribbean flavors.
- Simple, affordable ingredients that are easy to find.
- A one-pot recipe with easy cleanup.
- Flexible and customizable—make it vegan, spicy, or creamy!
- Ideal for meal prepping and storing for busy weeks.
Cuisine: Jamaican
Tips for Perfect Pumpkin Soup
- Pumpkin swaps: If Jamaican pumpkin isn’t available, use butternut squash or kabocha squash.
- Add protein: For a heartier meal, include cooked shrimp or chicken.
- Spice it up: Scotch bonnet pepper adds authentic heat but can be skipped or replaced with red chili flakes.
Substitutions and Variations
- Vegan version: Use vegetable stock and skip any meat-based additions.
- Low-carb: Substitute potatoes with cauliflower or omit altogether.
- Extra creamy: Add a dollop of sour cream or a swirl of heavy cream.
Make a Healthier Version
- Swap coconut milk for light coconut milk.
- Use low-sodium stock for reduced salt content.
- Add more carrots and skip the dumplings for a lighter option.
Closing
And there you have it! A cozy, flavorful Jamaican Pumpkin Soup that’s as easy as it is delicious. Whether you’re enjoying it on a cool evening or as a comforting meal prep option, it’s guaranteed to satisfy. Don’t forget to share your version with us and check out our other Caribbean-inspired recipes!
Frequently Asked Questions
1. Can I freeze Jamaican Pumpkin Soup?
Yes, it freezes beautifully! Store in an airtight container for up to 3 months.
2. Is it spicy?
It depends! Add Scotch bonnet pepper for heat, or omit it for a milder version.
3. What other vegetables can I add?
Try sweet potatoes, parsnips, or even bell peppers for extra flavor.
4. Can I skip the coconut milk?
Absolutely, but it adds a delicious creaminess. You can substitute with almond milk or cream.
5. What’s the best way to reheat this soup?
Gently heat on the stovetop, stirring occasionally, or microwave it in a covered bowl.
6. Can I use canned pumpkin?
Yes, canned pumpkin works well for a quick version, but the flavor might be less robust.
Easy Jamaican Pumpkin Soup
- Total Time: 12 minutes
Description
Let me take you on a tropical journey with this comforting, velvety Jamaican Pumpkin Soup. This soup is a symphony of earthy pumpkin, warming spices, and subtle Caribbean flavors.
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion finely diced
- 2 green onions (spring onions) sliced
- 2 garlic cloves minced
- 1 teaspoon ginger minced
- 1/4 teaspoon ground pimento(allspice)
- 1/2 teaspoon cinnamon optional
- 4 sprigs fresh thyme
- 5 cups (850g) Jamaican pumpkin cubes chopped
- 1 carrot peeled and sliced
- 3 1/2 cups (900ml) vegetable stock
- Scotch bonnet chili to taste
- salt and pepper to taste
- 1/2 cup (125ml) half-fat coconut milk
Instructions
- Prep Time: 5
- Cook Time: 7
Nutrition
- Serving Size: 4
- Calories: 101Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to ‘sealing,’ position. Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes. When cook time is done, release the pressure with a quick pressure release. Then let the Jamaican pumpkin soup cool for a few mins before puréeing with an immersion blender. Serve warm.
