Jamaican Pumpkin Soup

Jamaican Pumpkin Soup has a distinct Caribbean flavor. This is a very simple and quick Jamaican soup recipe that takes less than 25 minutes to prepare!

5 from 22 votes

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Course: Soup

Cuisine: Jamaican

Keyword: Jamaican Pumpkin Soup

Prep Time: 20

Cook Time: 40

Servings: servings

Calories: 249kcal

Ingredients

For The Soup

4 cups pumpkin peeled and chopped
6 cups vegetable broth or 6 cups water plus 2 vegetable bouillon
1 cup coconut milk
1 medium onion chopped
3 cloves garlic minced
2 green onions chopped
1 medium white potato peeled and cubed
2 stalks celery chopped
1 medium carrot chopped
1/4 teaspoon dried thyme 1 sprig of fresh thyme
1/4 teaspoon allspice
1 Scotch Bonnet pepper or 1/4 teaspoon cayenne pepper
salt to taste

Additional Vegetables

1 pound yellow yam or white yam, peeled and cubed
1 medium chocho peeled and chopped

Dumpling

1/4 cup water
1/4 teaspoon salt
1/2 cup all purpose gluten-free flour (I used Krusteaz)

Instructions

For The Soup

Bring vegetable broth to boil in a large pot, add pumpkin and cook until soft, about 10 minutes. Carefully mash pumpkin with a fork.
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.
Keep Scotch Bonnet Pepper whole, it is very hot if opened

For The Dumplings

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.
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.

Nutrition