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
Scale
- 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
Add 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.
- 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.