Jamaican Pumpkin Soup (Pureed) is one of my favorite soups, I decided to take new photos but I haven’t changed the ingredients at all because this recipe is so good, so flavorful, so memorable and comforting.
My mom would always make pumpkin soup on a weekly basis, but she always added beef, yellow yam, chayote, and dumplings. I wanted that same delicious flavor sans beef so I made this tasty version. I get to taste the delicate and sweet flavors of the pumpkin and coconut along with the robust thyme.
I find that several of my soup recipes are very popular because they are rather simple and easy to prepare. One of the easiest but amazing recipe was recently featured on BuzzFeed, as one of the recipes that their writers and editors tried and one of their favorite recipes for January 2018. It is my Cabbage Detox Soup.
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 the puree 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. It is bright orange with a hearty, slightly sweet flavor.
Jamaican Pumpkin Soup is a great source of vitamins and antioxidants. Great as part of the meal, with salad and bread, or by itself.
If you are living in a location where you cannot get Jamaican pumpkin, substitute with butternut squash.
For Healthier Steps Soups And Stews Cookbook check HERE.
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- 2 tablespoons coconut oil, or water
- 1 cup onion, minced
- 3 cloves garlic, minced
- 1/4 cup celery, chopped
- 2 green onions, chopped, extra for garnish
- 1 tablespoon freshly parsley, finely chopped or 1 teaspoon dried
- 1 sprig fresh thyme, 1/4 teaspoon dried
- 4 cups Jamaican Pumpkin, peeled and cut into chunks
- 1 cup potato, peeled and chopped
- 1 cup carrot, diced
- 4 cups vegetable broth, (or 2 vegetable bouillon plus 4 cups water)
- 1/2 cup coconut milk, extra for garnish
- 1 whole Scotch Bonnet pepper, or 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground allspice, (optional)
- 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.