Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin puree; 1 cup onion, chopped; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 can coconut milk (400ml); 4 cups vegetable broth; 1 teaspoon allspice; 1 teaspoon thyme; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Global Flavors

I absolutely love making Jamaican Pumpkin Soup, especially as the days get cooler. The combination of pumpkin, spices, and a hint of coconut creates an incredibly comforting dish that warms me from the inside out. I like to serve it with fresh bread for the perfect meal. Not only is it delicious, but it's also a wonderful way to enjoy the vibrant flavors of Caribbean cuisine in a simple yet satisfying way. Trust me, once you try this recipe, it will become a staple in your kitchen.

Created by

Holly James

Last updated on 2026-01-13T01:04:13.590Z

When I first encountered Jamaican Pumpkin Soup at a local Caribbean restaurant, I was instantly hooked by its rich, comforting flavors. I realized I had to recreate this dish at home, adding my personal touch along the way. After several attempts and tweaks, I've settled on a combination of spices and coconut milk that truly embodies the essence of this beloved Caribbean dish.

What I love about this soup is its versatility; you can easily adjust the spice levels to fit your taste preferences. I also recommend blending it until smooth for a velvety texture that makes each bowl feel luxurious. Pairing it with some crusty bread definitely elevates the experience!

        Why You'll Love This Recipe
        A delightful blend of sweet and savory pumpkin flavors
Creamy coconut milk adds a rich texture
Easy to prepare, making it perfect for weeknight dinners

      

The Role of Pumpkin in the Soup

Pumpkin is the star ingredient in this soup, offering a naturally sweet flavor that balances beautifully with spices. When selecting pumpkin, fresh sugar pumpkins are ideal due to their rich taste and smooth texture, but canned pumpkin puree works perfectly too for quick preparation. This ingredient not only thickens the soup, giving it a velvety mouthfeel, but it also contributes essential nutrients like vitamin A and fiber, making the dish wholesome and satisfying.

To elevate the soup’s flavor, ensure your pumpkin puree is well-integrated with the spices. Pumpkin's mild sweetness allows allspice and thyme to shine, creating a comforting backdrop. If you're feeling adventurous, try experimenting with other spices like nutmeg or cinnamon to add warmth. Just be cautious with the amounts; a little goes a long way in enhancing the depth of flavors without overpowering the pumpkin.

Coconut Milk: The Creamy Component

Coconut milk enhances the soup's richness while adding a tropical flair that complements the pumpkin. Opt for full-fat coconut milk for a creamier texture, which will provide a luxurious mouthfeel and coat your palate. If you're watching your calories, light coconut milk can be used, but it may yield a thinner consistency. To incorporate it smoothly, whisk the coconut milk before adding it to avoid any lumps that can disrupt the soup's texture.

As coconut milk can separate during storage, ensure to stir it well before use, especially if you've stored leftovers. The creaminess not only enriches the soup but also balances the spices, making each bowl cozy and inviting. If you’re looking to boost the coconut flavor, consider garnishing with toasted coconut flakes for added texture, which complements the smoothness of the soup beautifully.

Ingredients

For the Soup

2 cups pumpkin puree
1 cup onion, chopped
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 can coconut milk (400ml)
4 cups vegetable broth
1 teaspoon allspice
1 teaspoon thyme
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, stir in the garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Combine Ingredients

Add the pumpkin puree, vegetable broth, coconut milk, allspice, and thyme to the pot. Stir well and bring the mixture to a gentle boil.

Simmer

Reduce the heat and let the soup simmer for about 20 minutes, allowing the flavors to meld together. Feel free to add salt and pepper to taste.

Blend the Soup

Using an immersion blender, puree the soup until smooth. If you prefer a chunky texture, blend only half the soup and leave the remainder as is.

Serve

Ladle the soup into bowls and serve hot. Enjoy with crusty bread for a complete meal.

Pro Tips

For a spicy kick, add a pinch of cayenne or diced jalapeños to the soup. You can also garnish with fresh cilantro or a swirl of coconut cream for presentation.

Storage and Make-Ahead Tips

This Jamaican Pumpkin Soup can be made ahead of time, making it a fantastic option for meal prep. Once cooked, allow it to cool before transferring to airtight containers. It stores well in the refrigerator for up to 4 days and can also be frozen for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove over low heat, stirring occasionally to prevent sticking.

When storing, consider the soup's texture may change slightly upon reheating. If it thickens too much, add a splash of vegetable broth or water to achieve your desired consistency. This method will help retain its creamy texture while keeping the flavors intact. Just make sure to taste and adjust seasoning, as flavors can mellow after storage.

Serving Suggestions

While this soup is delightful on its own, consider making it a complete meal by serving it alongside crusty bread or a fresh salad. The bread is perfect for dipping and soaking up the rich broth, enhancing your dining experience. For an extra touch, drizzle some chili oil or add a dollop of sour cream or yogurt on top for a creamy contrast that adds a kick.

To elevate the dish further, you can garnish each bowl with freshly chopped cilantro or a sprinkle of green onions. A scattering of roasted pumpkin seeds will add a satisfying crunch while echoing the comforting theme of the meal. These toppings not only enhance visual appeal but also contribute additional layers of flavor and texture that complement the soup beautifully.

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works well! Just peel, chop, and roast it until tender before blending.

→ How can I make this soup vegan?

This recipe is already vegan-friendly as it uses coconut milk and vegetable broth.

→ Is there a way to make this soup less creamy?

Certainly! You can reduce the amount of coconut milk and add more vegetable broth for a lighter soup.

→ Can I freeze the leftover soup?

Absolutely! Allow the soup to cool completely, then transfer it to an airtight container and freeze for up to three months.