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 carrot, diced; 1 red bell pepper, chopped; 1 can (400ml) coconut milk; 4 cups vegetable broth; 1 teaspoon ground ginger; 1 teaspoon allspice; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love making Jamaican Pumpkin Soup, especially during the cooler months. The vibrant color and rich flavors of this soup never fail to warm my heart. Combining the natural sweetness of pumpkin with the aromatic spices typical of Jamaican cuisine creates a delightful bowl that is both comforting and nutritious. Plus, it’s an excellent way to sneak in some veggies for those who aren’t big fans. Join me in discovering how easy it is to whip up this flavor-packed soup in just a short time!

Created by

Jenna Rowland

Last updated on 2026-01-06T00:52:17.078Z

When I first tasted Jamaican Pumpkin Soup at a local restaurant, I was blown away by the depth of flavor it packed in every spoonful. It’s a perfect balance of sweet and savory, and adding coconut milk brings a wonderful creaminess that elevates the dish. I decided to recreate it at home, and after several experiments with spices and techniques, I finally struck gold. The secret is to roast the pumpkin beforehand to intensify its sweetness.

I love serving this soup with warm crusty bread, making it a cozy meal for family nights. The combination of fresh herbs and spices really makes a difference, so don’t skip them! To keep things interesting, I sometimes add a splash of hot sauce for a kick. This recipe not only satisfies the taste buds, but it’s also a hug in a bowl.

        Why You'll Love This Recipe
        Creamy and comforting with a hint of spice
Rich in vitamins and flavor, perfect for chilly days
A unique and delicious way to use pumpkin

      

The Role of Pumpkin and Spices

The star of Jamaican Pumpkin Soup is undoubtedly the pumpkin, which not only lends its vibrant color but also contributes a natural sweetness that balances the spices. When selecting your pumpkin, look for a medium-sized one that feels heavy for its size and has a smooth skin. This will ensure it's fresh and sweet. In this recipe, we also use ground ginger and allspice, two quintessential spices in Jamaican cooking, that enhance the depth of flavor and add a gentle warmth to each spoonful.

Ground ginger brings a zesty note that brightens the dish, while allspice imparts an aromatic, slightly sweet flavor reminiscent of a warm autumn day. Together, they create a well-rounded spice profile that complements the pumpkin perfectly. If you can't find ground allspice, a mix of ground cinnamon, nutmeg, and cloves can be a suitable substitute, though it will change the character of the soup somewhat.

Blending Techniques for Perfect Texture

Achieving the right texture is crucial in a creamy soup like this one. Using an immersion blender allows you to control the smoothness directly in the pot, preventing any unnecessary transfers to a countertop blender that can lead to spills or uneven consistency. Blend the soup until glossy and well-combined, but if you're after a bit of chunkiness, blend just half of it. This way, you can enjoy the hearty texture of the pumpkin alongside the creaminess of the base.

If you find your soup is too thick after blending, simply stir in a bit more vegetable broth or water to reach your desired consistency. Conversely, if it seems too thin, let it simmer uncovered for a few more minutes to allow for some evaporation. This flexibility makes it easy to adjust based on personal preference.

Storage and Serving Suggestions

This soup is not only comforting when fresh—it's an excellent candidate for meal prep! Store any leftovers in an airtight container in the refrigerator for up to five days. When reheating, do so slowly over medium heat on the stovetop to avoid curdling the coconut milk. If you freeze the soup, it can last for up to three months. Just be sure to leave some room in the container for expansion, and let it defrost overnight in the fridge before reheating.

Serve your Jamaican Pumpkin Soup as a standalone dish or pair it with crusty bread or a vibrant salad for a complete meal. For added flair, top with crispy fried onions or a drizzle of coconut milk just before serving. Adding a dash of lime juice can also elevate the flavor, bringing a refreshing contrast to the soup's richness, making it an intriguing dish that can adapt with your palate.

Ingredients

Gather the following ingredients for a delicious Jamaican Pumpkin Soup:

Ingredients

1 medium pumpkin, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 red bell pepper, chopped
1 can (400ml) coconut milk
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon allspice
Salt and pepper to taste
Fresh cilantro for garnish

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these steps to create your delicious Jamaican Pumpkin Soup:

Sauté Vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, garlic, carrot, and red bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Cook Pumpkin

Add the cubed pumpkin to the pot and cook for another 5 minutes, stirring occasionally.

Add Liquids

Pour in the coconut milk and vegetable broth. Stir in the ground ginger and allspice. Bring it to a boil, then reduce the heat to low and let it simmer for about 25 minutes, or until the pumpkin is tender.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

Season and Serve

Taste and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro.

Enjoy your homemade Jamaican Pumpkin Soup!

Pro Tips

For an extra depth of flavor, consider roasting the pumpkin before adding it to the soup. It intensifies the sweetness and gives a unique taste.

Ingredient Substitutions

While pumpkin is the traditional base, butternut squash or sweet potatoes can be excellent alternatives that provide a similar sweetness and texture. If you're looking for a lower-carb version, try using cauliflower instead. For the coconut milk, if dairy isn't a concern, you can substitute with heavy cream for a rich flavor or use almond or oat milk for a lighter variation. Keep in mind that these substitutes will slightly alter the soup's final flavor profile, so adjust spices accordingly.

For those that prefer a bit more protein, consider adding cooked lentils or chickpeas to the soup. This will not only enhance the nutrition but also add a hearty component to the dish. Simply stir them in just before serving to warm them through, ensuring they integrate well with the soup's flavor.

Troubleshooting Common Issues

If your soup turns out overly sweet, this may be due to the natural sugars in the pumpkin. Balance it by adding a splash of vinegar or a squeeze of lime juice to brighten the flavor. A little acidity can help cut through the sweetness and enhance the soup's overall profile, creating a more harmonized and complex taste.

In case your soup doesn't have the expected depth of flavor, ensure you're using freshly ground spices instead of older ones, as they can lose potency. Toasting the spices in the pot for a minute before adding the liquids can also amplify their flavors, elevating the overall dish. Also, always remember that seasoning in stages can help build flavor, so taste frequently during cooking.

Scaling the Recipe

Should you wish to scale the recipe up for a gathering or meal prep, simply multiply the ingredients accordingly. For larger batches, consider using a larger pot or making the soup in two separate pots to avoid overcrowding, as this can affect cooking time and the evenness of flavors. Remember, when adjusting quantities, stay mindful about adjusting the spice amounts proportionally to keep the flavor balanced.

Conversely, if you're cooking for one or two, you can easily halve the ingredients. The leftovers freeze beautifully, so it's worth considering making the full batch for easy meals later. Just be sure to cool the soup completely before transferring it to airtight containers for storage.

Questions About Recipes

→ Can I use other types of squash?

Yes, butternut squash or acorn squash are great alternatives to pumpkin.

→ How can I make this soup spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the soup while it simmers.

→ Can I freeze this soup?

Absolutely! Let it cool completely, then transfer to freezer-safe containers. It can last up to 3 months in the freezer.

→ What can I serve with this soup?

It pairs nicely with crusty bread, grilled cheese, or a fresh salad.