This pumpkin soup is an adapted version of Jamaican style pumpkin soup without meat. Pumpkin soup was my family’s favorite when growing up, which my mom made weekly. Enjoy the taste of the Tropics with this delicious and easy to prepare soup!
My mom would always make pumpkin soup on a weekly basis, but she always added beef, yellow yam, chocho, dumplings. I wanted that same delicious flavor sans beef so I made this tasty version. I get to taste the delicate and sweet flavor of the pumpkin and coconut along with the robust thyme. This is obviously quicker to prepare than my mom’s version. I also decided to break another tradition and that is we don’t normally puree our soups in Jamaica, we enjoy the pieces of vegetables cooked to perfection in our soups.
If you prefer making your soup the traditional way, go ahead and remove half of your soup, slightly cool and puree in a blender, then return to pot with remaining soup. I really love a bowl of creamy warm soup on a chilly winter day. Instead of regular pumpkin, I used Jamaican pumpkin, also known as Calabaza, Caribbean Pumpkin, or Cuban Squash. If you don’t have any, butternut squash will work as a substitute. It is bright orange with a hearty, slightly sweet flavor. This soup is a great source of vitamins and antioxidants. Great as part of meal, with salad and bread, or by itself.
- 2 tablespoons coconut oil or water
- 1 cup onion, minced
- 3 cloves garlic, minced
- 1/4 cup celery, diced
- 2 green onions, chopped extra for garnish
- 1 tablespoon fresh parsley, minced
- 1 sprig of fresh thyme or 1/4 tsp dried thyme leaves
- 4 cups of peeled and seeded Jamaican pumpkin, cut into chunks
- 1 cup potato, diced
- 1 cup carrot, diced
- 4 cups vegetable stock or water
- 1/2 cup coconut milk, extra for garnish
- 1 whole scotch bonnet pepper or 1/4 teaspoon cayenne pepper
- Pinch of allspice (optional)
- Sea salt to taste
Heat oil in a large pot, add onion and garlic and saute for 4 minutes until onion is soft. Add celery and carrot, and cook until celery is soft or about 3 minutes. Add green onion, parsley, thyme, pumpkin, potato, stock, coconut milk, pepper, and allspice. Bring to boil, reduce heat to simmer and cook for 30 minutes. Remove scotch bonnet pepper and thyme sprig. Cool slightly, puree soup in batches using a blender or a stick blender. Season with salt to taste. Serve in bowls garnished with coconut milk and spring onion.