Jamaican Pumpkin Soup Recipe
Imagine a bowl of warm, comforting goodness, rich with the flavors of the Caribbean. Jamaican Pumpkin Soup is that perfect bowl – a vibrant, hearty dish that brings a taste of the islands to your table.
Bursting with sweet pumpkin, aromatic spices, and tender vegetables, this soup is a celebration of Jamaican culinary tradition.
This is an authentic Jamaican pumpkin soup recipe. Whether you’re craving a cozy meal on a chilly day or a flavorful starter for your next dinner party, Jamaican Pumpkin Soup is sure to delight your taste buds and warm your soul.
What is Jamaican Pumpkin?
Jamaican pumpkin, also known as Calabaza or Caribbean pumpkin, is a type of squash with a sweet, rich flavor and vibrant orange flesh. It’s a staple in Jamaican cuisine, often used in soups, stews, and other dishes to add natural sweetness and hearty texture.
What is Jamaican Pumpkin Soup?
Jamaican Pumpkin Soup is a traditional dish that showcases the natural sweetness of pumpkin enhanced by the rich, earthy flavors of Caribbean spices.
This vibrant soup typically includes chunks of pumpkin, carrots, potatoes, and other vegetables, all simmered together to create a hearty and flavorful meal. Seasoned with thyme, scallions, Scotch bonnet peppers, and allspice, this soup is both comforting and nourishing.
It’s a staple in Jamaican households, often enjoyed as a main course or a starter, especially on Saturdays when families gather to savor its warmth and deliciousness.
Why You Will Love This Jamaican Pumpkin Soup Recipe
1. Authentic Flavors: This Jamaican Pumpkin Soup Recipe captures the true essence of Jamaican cuisine with its blend of traditional spices and fresh ingredients, delivering a taste that’s both familiar and exotic.
2. Healthy and Nutritious: Packed with vitamins from pumpkin and other vegetables, this soup is not only delicious but also nourishing. It’s a great way to enjoy a wholesome meal without compromising on flavor.
3. Simple and Pure: Focusing solely on pumpkin allows the natural sweetness and rich texture of this ingredient to shine. It’s an easy Jamaican Pumpkin recipe that highlights the best of what pumpkin has to offer.
4. Comforting and Filling: Perfect for a cozy dinner, this hearty soup is satisfying enough to be a meal on its own. Its rich texture and warming spices make it an ideal choice for any time of the year.
5. Easy to Make: With simple steps and straightforward ingredients, you can whip up this delicious soup without spending hours in the kitchen. It’s a great option for both novice and experienced cooks.
Essential Kitchen Tools
To make Jamaican Pumpkin Soup, you’ll need the following kitchen tools:
- Large Stock Pot: With its tall sides, it prevents too much liquid from evaporating and reduces spillage, making it ideal for cooking large batches of soup.
- Sharp Knife: For chopping the pumpkin and other vegetables.
- Cutting Board: A sturdy surface for preparing your ingredients.
- Wooden Spoon: For stirring the soup as it cooks.
- Blender or Immersion Blender: To puree the soup for a smooth texture, if desired.
- Measuring Cups and Spoons: To accurately measure out your ingredients and seasonings.
- Ladle: For serving the soup.
- Garlic Press: For easily mincing garlic.
Ingredients You’ll Need
- Pumpkin: Sliced and seeds removed. Cut into small cubes for easier cooking.
- Corn: Cut into quarters and add to the soup.
- Carrot: Peeled, and sliced carrots or cut into chunks.
- Yellow Yam: Cut into 2-inch thick pieces, then into 4 chunks.
- Chocho (Chayote): Peeled and sliced.
- Turnip: Cut into small chunks.
- Celery: Adds bulk and flavor to the soup.
- Garlic: minced.
- Pimento Seeds: Also known as allspice berries.
- Onion: Sliced.
- Thyme: Fresh, aromatic herb used in many Jamaican dishes.
- Scallion (Green Onion): Chopped.
- Scotch Bonnet Pepper: Optional, but use if you prefer a spicy soup.
- Vegetable Bouillon: Adds concentrated vegetable flavor and spices, added in the last 20 minutes of cooking.
- Seasoned Salt and Black Pepper: To taste.
- Coconut Milk: For a subtle pop of fresh coconut flavor.
- Flour Dumpling: A mix of all-purpose flour, water, and salt, rolled into round dumplings. (See recipe below.)
- Water: The base for your broth.
For The Dumplings:
- All-Purpose Flour: Other varieties such as whole wheat or gluten-free flour can be used.
- Water: Adjust as needed to achieve the right dough consistency.
- Salt: To taste.
How to Make Jamaican Pumpkin Soup
Making authentic Jamaican Pumpkin Soup involves boiling the pumpkin and corn until tender, adding a variety of fresh vegetables and spices, and simmering everything until they’re cooked.
This dish captures the essence of Jamaican flavors, combining the sweetness of pumpkin with the heat of Scotch bonnet peppers, the aroma of thyme, and the creamy richness of coconut milk, finishing with tender carrots, yams, and dumplings.
🍴✨ You can view the step-by-step instructions and the full recipe below.
Recipe Variations
- Protein Additions: If you prefer, you can add cooked chicken or shrimp to make the soup more filling.
- Puree the Pumpkin: For a smoother soup, puree the pumpkin.
- Spicy Jamaican Pumpkin Soup: Adjust the amount of Scotch bonnet pepper to control the heat. For a milder soup, use less or remove the seeds.
- Jamaican Pumpkin Soup with Chicken: Add boneless chicken thighs or bone-in chicken for extra flavor.
- Jamaican Pumpkin Beef Soup: Add stewing beef or beef shank with the bone for a richer flavor.
- Optional Ingredients and Substitutes: Enhance your soup with ground provisions like yams, potatoes, sweet potatoes, dasheen, eddo, or cassava for additional texture and taste.
What To Serve It With
Jamaican Pumpkin Soup is typically enjoyed on its own. However, you can pair it with:
- Hard Dough Bread: A traditional Jamaican bread that’s perfect for soaking up the soup or regular bread.
- Green Salad: A simple salad with a tangy dressing to balance the richness of the soup.
- Crackers: Pair with soup crackers or Jamaican water crackers.
Jamaican Pumpkin Soup Recipe: FAQs
1: How can I store leftover soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months.
2: Is Jamaican Pumpkin Soup vegan?
Yes, this recipe is vegan if you omit any meat additions.
3. How can I control the spice level of the soup?
The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely.
4. What can I substitute for Scotch bonnet pepper?
If you can’t find Scotch bonnet peppers, you can use habanero peppers or a small amount of your favorite hot sauce as a substitute.
5. How can I thicken the soup if it’s too thin?
If the soup is too thin, you can let it simmer uncovered to reduce the liquid. Alternatively, you can mash some of the cooked vegetables or add a slurry of water and flour to thicken it.
Enjoy this delicious Jamaican Pumpkin Soup and bring the warmth and vibrant flavors of Jamaica to your dining table.
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Jamaican Pumpkin Soup Recipe
Course: SoupCuisine: Jamaican6
servings20
minutes45
minutes287
kcalEnjoy this delicious Jamaican Pumpkin Soup and bring the warmth and vibrant flavors of Jamaica to your dining table.
Ingredients
Pumpkin: 1 medium, seeds removed and chopped
Carrot: 1 large, sliced
Corn: 1-2 ears, cut into 4 pieces each
Yellow Yam: 2 slices, 2 inches thick, cut into 4 chunks
Chocho (Chayote): 1 medium, peeled and sliced
Turnip: 1 medium, cut into small chunks
Celery: 2 stalks, chopped
Garlic: 6 cloves, crushed
Pimento Seeds (allspice berries): 6-8 whole
Onion: 1 small, cut into wedges
Thyme: 6-8 sprigs
Scallion (Green/Spring Onion): 2 stalks, crushed
Scotch Bonnet Pepper: 1 whole (optional)
Vegetable Bouillon cubes: 1-2
Seasoned Salt: 2 teaspoons, adjust to taste
Black Pepper: 1 teaspoon
Coconut Milk: 1 cup
Water: 10 cups
Flour Dumplings: 6. View the instructions to make it below
Instructions
- Preparation:
- Wash, chop or peel, and rinse all vegetables before cooking.
- For the Pumpkin Soup:
- Cook the Pumpkin and Corn
- In a large stockpot, bring 10 cups of water to a rapid boil.
- Add the garlic and pimento seeds.
- Add the pumpkin and corn, and cook for about 15 to 20 minutes, or until the pumpkin becomes soft and tender.
- Add Remaining Ingredients
- Once the pumpkin has softened and the water has turned orange, add the remaining ingredients: carrot, yam, chocho (chayote), turnip, celery, onion, thyme, green onion (scallion), dumplings, and Scotch bonnet pepper.
- Allow the mixture to boil for 15 minutes.
- Add Coconut Milk and Seasonings
- Reduce the heat to medium.
- Stir in the coconut milk, then add the vegetable bouillon, seasoned salt, and black pepper.
- Taste and adjust the seasoning if necessary.
- Allow the soup to simmer for an additional 20 minutes.
- Remove the Scotch bonnet pepper and thyme sprigs.
- Ladle into bowls and enjoy while it’s warm!
- For the Dumplings:
- Prepare the Dough
- In a medium mixing bowl, combine the flour and salt.
- Gradually add water while mixing, then use your hand to knead the mixture until it forms a soft, non-sticky dough.
- Shape the Dumplings
- Pinch or cut the dough into 6 equal-sized pieces.
- Take each piece and, using a circular motion in the palm of your hand, form it into a ball.
- Flatten each ball slightly, then fold the edges into the center to create small, round wheels.
- Set each dumpling aside until ready to use.
Notes
- Jamaican Pumpkin Soup: FAQs
1: Is Jamaican Pumpkin Soup vegan?
Yes, this recipe is vegan if you omit any meat additions
2. How can I control the spice level of the soup?
The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely.
3. How can I thicken the soup if it’s too thin?
If the soup is too thin, you can let it simmer uncovered to reduce the liquid. Alternatively, you can mash some of the cooked vegetables or add a slurry of water and flour to thicken it.
4. How can I control the spice level of the soup?
The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely.
