Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1-inch piece of ginger, grated; 1 can (400 ml) coconut milk; 4 cups vegetable or chicken broth; 1 teaspoon nutmeg; 1 teaspoon allspice; Salt and pepper to taste; 2 tablespoons olive oil; Chopped fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love making Jamaican Pumpkin Soup, especially during the cooler months. The combination of sweet pumpkin, spices, and creamy coconut milk creates a comforting bowl of goodness that warms the soul. As I stir the ingredients, the aromas transport me to the lively streets of Jamaica, where this soup is a beloved staple. Each sip bursts with flavor, leaving me craving more. Plus, it’s incredibly easy to prepare and can be made in less than an hour, making it perfect for weeknight meals or gatherings with friends.

Created by

Holly James

Last updated on 2026-01-05T23:01:21.733Z

Cooking this Jamaican Pumpkin Soup is a delightful experience that never fails to excite my senses. I love experimenting with spices like nutmeg and allspice, which give the soup its signature warmth and fragrance. Recently, I added a touch of ginger for an extra punch, and it was a hit! I always use fresh pumpkin because it enhances the flavor depth, creating a rich base that pairs beautifully with coconut milk.

This recipe is incredibly versatile, too. I sometimes throw in some leafy greens or beans for added texture and nutrition. It’s a fantastic way to use seasonal produce, and serving it with warm bread makes it feel like a special occasion, even on a regular weeknight.

        Why You'll Love This Recipe
        Hearty pumpkin flavor with a subtle sweetness
Creamy texture thanks to rich coconut milk
A perfect blend of spices that tantalize the taste buds
Quick and easy to prepare, ready in under an hour

      

Understanding the Ingredients

The star of this soup is, of course, the pumpkin. I recommend using a medium-sized pumpkin as it yields the right amount of flesh while ensuring the flavor remains sweet and robust. If you can't find pumpkin, butternut squash is a great alternative—just peel and cube it the same way. The sweetness of the pumpkin balances beautifully with the spices, creating a harmonious flavor profile that is both comforting and satisfying.

Coconut milk not only adds creaminess but also provides a rich, tropical flavor characteristic of Jamaican cuisine. When selecting coconut milk, opt for a full-fat version for the best texture and flavor. If you’re looking for a lighter alternative, you can use light coconut milk; however, it may affect the creaminess of the final dish. Adding a splash of lime juice at the end can elevate the flavor and add brightness.

Techniques for Perfect Texture

Getting the right texture is important for a delicious pumpkin soup. When blending the soup, an immersion blender is ideal as it allows you to control the smoothness. For a thicker consistency, blend only half of the soup at first and reintroduce it to the unblended portion. I usually aim for a silky texture that still has small flecks of pumpkin for visual appeal. If you notice your soup is too thick, simply adjust with a bit more broth or water until you reach your desired consistency.

During the sautéing phase, aim for the onions to be soft and translucent, which usually takes about 5 minutes. This step is critical as it builds the base flavor of the soup. If you find the bottom of the pot starts to brown, don’t worry—just deglaze with a splash of broth to release those flavorful bits. This technique adds depth to the soup without needing additional ingredients.

Ingredients

Gather the following ingredients to bring this Jamaican Pumpkin Soup to life:

Ingredients

1 medium pumpkin, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 can (400 ml) coconut milk
4 cups vegetable or chicken broth
1 teaspoon nutmeg
1 teaspoon allspice
Salt and pepper to taste
2 tablespoons olive oil
Chopped fresh cilantro for garnish

Make sure to have all your fresh ingredients ready for the best results!

Instructions

Follow these simple steps to create a delicious and warming Jamaican Pumpkin Soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.

Add Pumpkin and Spices

Stir in the cubed pumpkin, nutmeg, and allspice. Cook for another 3–4 minutes, allowing the pumpkin to mingle with the spices.

Incorporate Liquids

Pour in the coconut milk and broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.

Blend and Season

Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy hot, ideally with crusty bread.

This soup is even better the next day, as the flavors meld beautifully!

Pro Tips

For a spicier kick, consider adding a pinch of cayenne pepper or some chopped Scotch bonnet pepper while sautéing the aromatics. Additionally, using freshly roasted pumpkin enhances the soup's natural sweetness and depth of flavor.

Make-Ahead and Storage Tips

One of the advantages of this Jamaican Pumpkin Soup is its make-ahead potential. You can cook the soup a day in advance, allowing the flavors to deepen overnight in the fridge. When you’re ready to serve it, simply reheat on the stove over medium heat until warmed through—about 10-15 minutes. If you like, add an extra splash of coconut milk or broth at this stage to refresh the texture.

If you're looking to make a larger batch for meal prep, this soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to three months. To reheat, thaw overnight in the refrigerator and warm gently on the stove while stirring to regain its creamy consistency.

Serving Suggestions and Variations

This soup pairs perfectly with crusty bread, which you can use to soak up every last drop. Alternatively, serve it alongside a simple green salad for a light, balanced meal. If you want to add protein, consider topping the soup with roasted chickpeas or shredded grilled chicken once it’s in the bowls for extra heartiness.

For a twist, try experimenting with the spices. While nutmeg and allspice create a classic flavor, adding a pinch of cayenne pepper or a drizzle of hot sauce can introduce a subtle heat. For a less creamy option, you can swap out the coconut milk for cashew cream. Just blend soaked cashews with water until smooth for a nutty alternative.

Questions About Recipes

→ Can I use a different type of pumpkin?

Yes, you can substitute with butternut squash or other sweet varieties. They work similarly in flavor and texture.

→ How can I make this soup vegan?

This recipe is already vegan due to the use of coconut milk. Just ensure your broth is vegetable-based!

→ Can I freeze the soup?

Absolutely! Allow the soup to cool completely, then transfer it into airtight containers. It will last for up to 3 months in the freezer.

→ What can I serve with Jamaican Pumpkin Soup?

It's lovely with crusty bread, but you can also serve it with a side salad for a more complete meal.