Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and chopped; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 can (400ml) coconut milk; 3 cups vegetable broth; 1 teaspoon ground nutmeg; 1 teaspoon thyme; Salt and pepper to taste; Lime wedges, for serving

Highlighted under: Global Flavors

I absolutely love making Jamaican Pumpkin Soup, especially during the cooler months when I'm craving something warm and comforting. The combination of pumpkin, spices, and coconut milk creates a dish that's rich in flavor and texture. This recipe is not only delicious but also simple to prepare, making it a favorite in our household. The vibrant colors and aromatic spices will fill your kitchen with warmth and joy, making it perfect for gatherings or cozy nights in.

Created by

Charity Bowen

Last updated on 2026-01-06T00:28:25.615Z

When I first tried Jamaican Pumpkin Soup, I was captivated by its unique flavor profile, blending the earthiness of pumpkin with warm spices like nutmeg and ginger. After some experimentation, I discovered that roasting the pumpkin before adding it to the broth enhances its natural sweetness, giving the soup a deeper, richer taste. A dash of lime juice at the end really elevates the dish!

Over the years, I’ve adapted the recipe to suit my family's preferences, and it has become a staple in our home. This soup is not only hearty but also nutritious, making it perfect for a nourishing lunch or dinner on a chilly day. Plus, it’s vegan-friendly, so everyone can enjoy it!

        Why You'll Love This Recipe
        The rich, warming flavors will wrap you in a cozy embrace.
It's an easy way to add nutritious pumpkin to your meals.
The creamy coconut milk makes every spoonful delightful!

      

Understanding the Ingredients

The star of Jamaican Pumpkin Soup is undoubtedly the pumpkin. When selecting a pumpkin, look for a medium-sized one that feels heavy for its size, with a firm and smooth skin. Varieties like Butternut or Sugar Pie are also suitable if you can't find traditional pumpkins. The natural sweetness of the pumpkin balances beautifully with the savory elements, while the fibers provide a delightful texture in the soup.

Coconut milk is another key component that contributes to the rich creaminess of the soup. Opt for full-fat coconut milk for the best flavor and consistency. If you're aiming for a lower-fat version, you can use light coconut milk, but keep in mind that the richness may be slightly diminished. Additionally, the use of fresh ginger and garlic not only adds depth but also offers health benefits, giving a peppery kick to the dish.

The Art of Blending

When it comes to blending the soup, an immersion blender is the ideal tool as it allows you to purée directly in the pot, minimizing mess and cleanup. If you prefer a smoother consistency, blend the entire mixture until silky. For a chunkier texture, blend just half and leave some pumpkin pieces intact for a delightful bite. If you do not have an immersion blender, transferring the soup to a traditional blender in batches works just as well, but be cautious of hot splashes.

If your soup turns out thicker than you like, don’t hesitate to add a bit more vegetable broth or a splash of water until it reaches your desired consistency. I often enjoy adjusting the thickness, especially based on how I plan to serve it. Thinner versions can be perfect as a starter, while thicker textures are comforting enough for a chilly evening dinner.

Ingredients

For the soup

1 medium pumpkin, peeled and chopped
1 onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 can (400ml) coconut milk
3 cups vegetable broth
1 teaspoon ground nutmeg
1 teaspoon thyme
Salt and pepper to taste
Lime wedges, for serving

Make sure to gather all ingredients before starting to make the cooking process smoother!

Instructions

Steps

Prepare the pumpkin

Preheat your oven to 400°F (200°C). Place the pumpkin chunks on a baking sheet, drizzle with a bit of olive oil, and roast for about 20 minutes until tender and slightly caramelized.

Sauté the aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Combine and simmer

Once the pumpkin is roasted, add it to the pot along with the coconut milk and vegetable broth. Stir in the nutmeg, thyme, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 10 minutes.

Blend and serve

Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, blend only half of it. Adjust seasoning as needed and serve with lime wedges.

Enjoy the soup hot, garnished with fresh lime juice for a zesty kick!

Pro Tips

For added texture, try garnishing with some toasted pumpkin seeds or croutons. This soup also freezes well, so you can make a big batch and enjoy it later.

Serving Suggestions

Jamaican Pumpkin Soup pairs wonderfully with crusty bread or a homemade flatbread, providing a satisfying contrast to the creamy texture. I like to toast some baguette slices with a little garlic and olive oil alongside to serve as dippers. For a more complete meal, consider adding a simple side salad with citrus vinaigrette to brighten up the flavors.

Garnishing the soup can elevate the dish visually and in flavor. A sprinkle of fresh cilantro or parsley adds color and freshness, while a dash of hot sauce or a swirl of coconut cream can enhance the taste profile. Lime wedges are a must, allowing everyone to squeeze fresh juice to balance the soup's sweetness at the table.

Make-Ahead and Storage Tips

This soup makes for a fantastic make-ahead meal. You can prepare it a day in advance and store it in the refrigerator for up to four days, allowing the flavors to meld beautifully. Simply reheat on the stove over low heat, stirring occasionally to ensure even warming without scorching.

If you want to store it longer, freeze portions in airtight containers for up to three months. It's best to leave out toppings like coconut cream and fresh herbs until serving. To defrost, transfer to the fridge overnight or use the microwave for a quick thaw. After reheating, if you find the soup has thickened, a splash of broth can help restore its creamy texture.

Questions About Recipes

→ Can I use other types of squash?

Absolutely! Butternut or acorn squash can be delicious substitutes in this recipe.

→ Is this soup gluten-free?

Yes, this Jamaican Pumpkin Soup is naturally gluten-free!

→ How can I make this recipe spicier?

Add some chopped jalapeños or a pinch of cayenne pepper to the base for a kick.

→ Can I prepare this soup in advance?

Yes, you can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving.