Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pumpkin, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 teaspoon allspice; 1 teaspoon thyme; 4 cups vegetable broth; 1 can coconut milk; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: International Plates

When I first tried Jamaican Pumpkin Soup, I was blown away by its vibrant flavor and creamy texture. The combination of pumpkin and spices creates a warm and comforting dish that’s perfect for any occasion. I love how easy it is to prepare, and the rich flavors develop beautifully as it simmers. This soup has quickly become a favorite in our household, especially during the cooler months. Each spoonful brings a little taste of Jamaica right into my kitchen, making it a go-to recipe for gatherings and cozy nights in.

Created by

Harriet Mason

Last updated on 2026-01-10T12:46:14.262Z

Making Jamaican Pumpkin Soup is a delightful experience that connects me to the vibrant cuisine of Jamaica. I experiment with different spices and fresh ingredients to achieve the perfect balance of flavor. One thing I've learned is that adding a splash of coconut milk at the end not only enriches the texture but also enhances the soup's natural sweetness.

As I simmer the pumpkin and spices, I can’t help but savor the aroma wafting through my kitchen. For an extra layer of flavor, I often roast the pumpkin before adding it to the pot. This gives the soup a wonderful depth and is a trick I’ll never skip!

Why You Will Love This Soup
Creamy consistency that warms the soul
A unique blend of spices that gives it a delicious kick
Perfectly paired with crusty bread or as a standalone dish

Understanding the Ingredients

The star of this Jamaican Pumpkin Soup is, of course, the pumpkin. Its natural sweetness balances the spices beautifully, while also adding a creamy texture when pureed. Choosing the right pumpkin is essential; if fresh pumpkin is not available, canned pumpkin can be a great substitute. Just watch the salt content, as canned pumpkin can sometimes be seasoned.

The spices in this recipe, particularly allspice and thyme, play a crucial role in achieving the soup's distinctive flavor profile. Allspice adds a warm, aromatic quality, reminiscent of baking spices, while thyme brings a slight earthiness. Fresh herbs can elevate the dish further, but dried will still provide lovely depth.

Perfecting the Cooking Technique

Sautéing the aromatics at the beginning is a key step in maximizing flavor. This technique caramelizes the onions and garlic, releasing their natural sugars and creating a rich base for the soup. Ensure the heat is medium, watching closely to avoid burning; once the onions turn translucent and fragrant, you’re good to go.

When adding the vegetable broth, bring it to a gentle boil before reducing the heat to a simmer. This simmering phase not only softens the pumpkin quickly but allows the flavors to intertwine beautifully. A well-timed 20 minutes is typically enough for a fork to easily penetrate the pumpkin, ensuring it blends smoothly.

Ingredients

Gather these fresh ingredients for a fantastic soup:

Ingredients

2 cups pumpkin, diced
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 teaspoon allspice
1 teaspoon thyme
4 cups vegetable broth
1 can coconut milk
Salt and pepper to taste
2 tablespoons olive oil

Make sure to use ripe pumpkin for the best flavor!

Instructions

Follow these steps to create your delicious Jamaican Pumpkin Soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent.

Add Pumpkin and Spices

Stir in the diced pumpkin, allspice, and thyme, cooking for another 5 minutes to blend the flavors.

Incorporate Broth

Pour in the vegetable broth, bringing the mixture to a boil. Reduce to a simmer, covering the pot and cooking for 20 minutes or until the pumpkin is tender.

Blend and Serve

Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper. Serve hot!

Garnish with fresh herbs if desired!

Pro Tips

For a spicier kick, add a chopped jalapeño during the sautéing step.

Serving Suggestions

This soup shines as a cozy dish on its own, but pairing it with crusty bread or crispy croutons elevates the experience further. Serve with a sprinkle of fresh parsley or a drizzle of olive oil for a pop of color and flavor. For an added kick, a dash of hot sauce or a sprinkle of cayenne pepper can complement the soup's warmth wonderfully.

For a hearty meal, consider adding protein like chickpeas or shredded chicken. Just incorporate them during the last few minutes of cooking to warm through without overcooking. Alternatively, a handful of spinach or kale stirred in at the end can boost the nutritional content without compromising flavor.

Storage and Make-Ahead Tips

This soup is a fantastic make-ahead option. It can be stored in the refrigerator for up to three days, and the flavors may deepen, making it even more delicious. To freeze, let it cool completely before transferring to airtight containers. It will last up to three months in the freezer—just thaw overnight in the fridge before reheating.

Reheating is simple; just warm over low heat on the stove, stirring often to maintain a creamy consistency. If the soup appears too thick after freezing, adding a bit of vegetable broth or coconut milk during reheating will restore its richness.

Questions About Recipes

→ Can I use other types of squash?

Absolutely! Butternut squash works wonderfully as an alternative.

→ Is this soup vegan?

Yes, as long as you use vegetable broth and omit any non-vegan toppings.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the soup?

Yes! Freeze in portions, and it will keep for up to 3 months.