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 diced; 1 onion, chopped; 2 garlic cloves, minced; 1-inch piece ginger, grated; 1 teaspoon coriander powder; 1/2 teaspoon cumin; 1/2 teaspoon nutmeg; 4 cups vegetable stock; 1 cup coconut milk; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Global Flavors

I absolutely love making Jamaican Pumpkin Soup, especially when the weather turns a bit cooler. The vibrant orange color and the aromatic spices fill my kitchen with warmth and comfort, making it a delightful dish for any occasion. My favorite part about this soup is the smooth, creamy texture that's perfectly balanced with the natural sweetness of the pumpkin. It’s a recipe I enjoy sharing with family and friends, and it's incredibly easy to whip up in no time.

Created by

Sloane Patterson

Last updated on 2026-01-06T10:58:13.081Z

This Jamaican Pumpkin Soup has become a staple in my home thanks to its rich, comforting flavors that remind me of my childhood. I often reflect on the first time I experienced the unique combination of spices in this dish, as it truly transported me to the Caribbean. The addition of fresh herbs not only elevates the flavor but also complements the pumpkin beautifully.

When I make this soup, I like to use freshly roasted pumpkin because it enhances the taste and texture significantly. Additionally, I often serve it with a splash of coconut milk which adds a creamy dimension and a hint of sweetness that rounds off the savory spices perfectly.

        Why You'll Love This Soup
        Deliciously creamy with a hint of spice
A vibrant and comforting dish that's perfect for any season
Easy to make, making it perfect for weeknight dinners

      

Understanding the Ingredients

The star of Jamaican Pumpkin Soup is undoubtedly the pumpkin. Its natural sweetness not only enhances the flavor profile of the dish but also adds a beautiful golden hue. Look for a medium-sized pumpkin with a smooth skin, as this indicates freshness. If you're short on time, butternut squash can be a great substitute; it offers a similar sweetness and creamy texture when blended.

Aromatic ingredients like onion, garlic, and ginger are essential for building the foundational flavors. The onion should be cooked until translucent, which usually takes about 5 minutes, allowing it to release its natural sugars. The ginger adds a warm, zesty note that complements the sweetness of the pumpkin, making for a well-rounded soup.

Blending the Soup to Perfection

Using an immersion blender not only gives you a velvety smooth texture but also makes cleanup easier. If you do not have one, transfer the soup in small batches to a regular blender, ensuring to let it cool slightly to avoid any dangerous splatters. Blend until the mixture is completely smooth, and return it to the pot to finish cooking with the coconut milk.

After blending, the soup will have a luscious and creamy consistency. If you prefer a thinner soup, you can easily add more vegetable stock or a bit of water until you reach your desired consistency. Stirring in coconut milk at the end provides a rich creaminess that perfectly balances the spices and the pumpkin’s sweetness.

Ingredients

Gather fresh ingredients to ensure the best flavor in your soup!

Ingredients

1 medium pumpkin, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1-inch piece ginger, grated
1 teaspoon coriander powder
1/2 teaspoon cumin
1/2 teaspoon nutmeg
4 cups vegetable stock
1 cup coconut milk
Salt and pepper to taste
Fresh parsley for garnish

With these ingredients on hand, you're ready to make a delicious pumpkin soup!

Instructions

Follow these simple steps to prepare your soup!

Sauté the vegetables

In a large pot, heat a tablespoon of oil over medium heat. Add the onion, garlic, and ginger, cooking until softened, about 5 minutes.

Add the pumpkin and spices

Stir in the diced pumpkin, coriander, cumin, and nutmeg. Cook for another 2 minutes to combine the flavors.

Add stock and simmer

Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the pumpkin is tender.

Blend the soup

Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer it to a blender in batches.

Finish with coconut milk

Stir in the coconut milk and heat through. Season with salt and pepper to taste.

Garnish and serve

Serve hot, garnished with fresh parsley.

Enjoy your flavorful Jamaican Pumpkin Soup!

Pro Tips

For an extra flavor kick, try adding a pinch of cayenne pepper or some chopped jalapeños while sautéing the onions.

Serving Suggestions

This soup pairs excellently with crusty bread or homemade croutons, adding a nice crunch to every spoonful. I like to serve it with a dollop of sour cream or a sprinkle of feta cheese for an extra layer of flavor. A side salad with a citrus dressing complements the soup well, balancing the creamy texture with a refreshing acidity.

For an elegant presentation, consider garnishing the soup with a swirl of coconut milk or a sprinkle of toasted pumpkin seeds. These little touches not only enhance the visual appeal but also add delightful texture and added nutrition.

Storage and Reheating Tips

This soup is perfect for meal prepping. After it cools, store leftovers in an airtight container in the fridge for up to 5 days. It also freezes well; just ensure you leave some space in the container as the soup will expand when frozen. When ready to eat, thaw overnight in the fridge and reheat gently on the stove over medium heat, stirring frequently to avoid sticking.

If you find that the soup has thickened too much after refrigeration or freezing, simply add a splash of vegetable stock or water during reheating to regain the desired consistency without sacrificing flavor.

Questions About Recipes

→ Can I make this soup vegetarian?

Absolutely! Use vegetable stock as mentioned in the recipe for a completely vegetarian option.

→ What can I use if I don't have pumpkin?

Butternut squash is a great substitute for pumpkin in this recipe.

→ How can I store leftovers?

Store the soup in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove before serving.

→ Can I freeze the soup?

Yes, this soup freezes very well! Just make sure to let it cool and then transfer it to a freezer-safe container.