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Vegan Pumpkin Soup, Jamaican Style

This flavorful Vegan Pumpkin Soup is an amazing Jamaican-style version, it has pumpkin, carrots, yellow yam, potato, Chocho (chayote), dumplings cooked it a creamy, velvety and spicy coconut broth is perfect for Fall.

Vegan Pumpkin Soup, Jamaican Style
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Jamaican Vegan Pumpkin Soup

I'm so happy for Fall with all the pumpkin recipes I get to make. My family especially love my Jamaica Pumpkin Soup,  Pumpkin Stuffed Shells, and Jamaica Pumpkin Curry With Butter Beans. I decided to share a more traditional way to make pumpkin soup in Jamaica that is vegan and gluten-free that includes local vegetables.

This is the vegan version of Jamaican Pumpkin Chicken Soup, one of my childhood recipes that my mom made weekly when I was growing up. We traditional used Grace Cock Soup or similar prepackaged seasonings to flavor our soups in Jamaica but to create this vegan version, I used vegetable broth and coconut milk.  You can make your own or use a store-bought version.

Easy Vegan Pumpkin Soup

To my knowledge, we don't grow the popular American orange pumpkin in Jamaica, so I opt to use the variety grown here in Florida and Jamaica. Traditional Jamaican and Caribbean pumpkins are called Calabaza, they are green and white variegated skin with deep orange flesh.  You can substitute any orange flesh pumpkin or butternut squash variety.

To make pumpkin soup vegan,  the ingredients can be purchased at West Indian or Caribbean specialty store, Latino, Indian and Chinese supermarkets and in the International section of major supermarkets.

Vegan Pumpkin Soup Recipe

In Jamaica and throughout the Caribbean, we refer to root vegetables as ground provisions, these ground provisions include, sweet potato, yams, dasheen (taro), eddo, cassava. They are often boiled and served as a side dish or added to soups and stews. These root vegetables or ground provisions can be substituted with white potato or sweet potatoes.

Unique Ingredients To Purchase

  • Yellow or White Yam, Taro - substitute with potato
  • Chocho or Chayote- substitute with zucchini
  • Scotch Bonnet Pepper - substitute with cayenne pepper

How To Make Vegan Pumpkin Soup

Bring vegetable broth to boil in a large pot, add peeled pumpkin and cook until tender. Using a fork, mash half the pumpkin. Add the remaining ingredients and cook for about 30 minutes on low.

If you make this Vegan Pumpkin Soup snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.

Other Amazing Jamaican Recipes For You To Try


Per portion
Energy:
188 kcal / 786 kJ
Fat:
8 g
Protein:
7 g
Carbohydrate:
23 g

Ingredients

For: 6 Servings

For The Soup

Additional Vegetables

Dumpling

Preparation:
20 min
Cooking:
40 min
Ready in:
1 h

Instructions

For The Soup

  1. Bring vegetable broth to boil in a large pot, add pumpkin and cook until soft, about 10 minutes. Carefully mash pumpkin with a fork.

  2. Add, coconut milk, onion, garlic, green onion, celery, carrot, potato, yam. Chocho, dumplings, thyme, allspice, dumplings and Scotch bonnet pepper on top of the soup. Cook for 20 minutes.

  3. Note: Keep Scotch Bonnet Pepper whole, it is very hot if opened

For The Dumplings

  1. Combine flour and salt together in a mixing bowl.. Add enough water and mix with hands to form a stiff yet pliable dough. If it is too dry add water, if too soft add extra flour.

  2. Pinch off a coin size piece of dough, roll between the palm of your hands to form a cylindrical shape dumpling. Repeat until finished. Add to the soup at least 15 minutes before it is finished cooking.

Please Leave a Comment and a Rating

Rating

4 Comments
  1. Ruth
    October 10, 2018

    5.044

    I made this for dinner tonight and my children and I absoultely loved it! It is so delicious and flavoursome.

    Since becoming vegan I have missed Jamaican food (because I’m not that creative) but stumbling across your website has been a God-send. Thank you, thank you, thank you. This is going to be one of our Autumn/Winter staples.

    • Michelle Blackwood
      October 10, 2018

      Wow Ruth, I’m so happy you’ve found my site and you and your family enjoyed it. Please share my website/recipes with your family and friends. I really appreciate it.

  2. Roxanne
    September 30, 2018

    5.044

    I’ve just made this and it’s absolutely delicious. I added some fennel I wanted to use up and some fresh tumeric because I had it. One of the best soups I’ve had – thank you for the recipe!

    • Michelle Blackwood
      September 30, 2018

      Thank you Roxanne, I’m happy you enjoyed it. I love the addition of fennel and turmeric.