Jamaican Pumpkin Soup
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
7 mins
-
Servings
4
-
Calories
101 kcal
-
Course
Main Course, Soup
Jamaican Pumpkin Soup
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A delicious pumpkin soup full of Caribbean flavors.
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Ingredients
Jamaican Pumpkin Soup Ingredients:
- 1 teaspoon vegetable oil
- 1 onion finely diced, large
- 2 green onions (spring onions) sliced
- 2 garlic minced, cloves
- 1 teaspoon ginger minced
- 1/4 teaspoon ground pimento (allspice)
- 1/2 teaspoon cinnamon optional
- 4 prigs thyme fresh
- 5 cups pumpkin chopped, 850g, Jamaican, cubes
- 1 carrot peeled and sliced
- 3 1/2 cups vegetable stock 900ml
- Scotch bonnet chili to taste
- salt to taste
- black pepper to taste
- 1/2 cup coconut milk 125ml, half-fat
Instructions
Jamaican Pumpkin Soup Stovetop Instructions:
- Heat oil in the bottom of a large soup pot.
- Add in the onions and sauté for 5-7 minutes, until soft.
- Stir in garlic, ginger, pimento, cinnamon, and thyme and fry for 30 seconds until fragrant.
- Add the pumpkin, carrot, stock, and chili (if using), season to taste, mix well, cover and simmer for 30 minutes until the pumpkin is cooked through.
- Switch off the heat and stir in the coconut milk.
- Let the soup cool down, remove thyme sprigs before blending it to your desired smoothness.
- Serve warm.
Instant Pot Jamaican Pumpkin Soup Instructions:
- Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
- Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
- When cook time is done, release the pressure with a quick pressure release.
- Then let the Jamaican pumpkin soup cool for a few mins before puréeing with an immersion blender.
- Serve warm.
Notes
- If not vegan or vegetarian, feel free to use chicken stock instead of vegetable stock.
- You can also add in some potato or sweet potato if you prefer.
- There is just 1 Freestyle SmartPoint in a serving of Jamaican pumpkin soup.
- If you don't have Jamaican Pumpkins (Caribbean Pumpkin) then feel free to use butternut squash instead.
- For a thicker soup reduce the liquid by about a half of cup. For a thinner soup add extra stock.
- Feel free to use full fat coconut milk or heavy cream if you prefer.
- If not vegan or vegetarian, feel free to use chicken stock instead of vegetable stock.
- You can also add in some potato or sweet potato if you prefer.
- toasted pumpkin seeds
- green onions
- coconut milk
- shredded coconut
- tortilla chips
- smoked shredded chicken
- smoked bacon
- fried plantains
- tortilla chips
Nutrition Information
Show Details
Calories
101kcal
(5%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
3g
(15%)
Sodium
860mg
(36%)
Potassium
599mg
(13%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
15474IU
(309%)
Vitamin C
19mg
(21%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Sodium | 860mg | 36% |
| Potassium | 599mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 15474IU | 309% |
| Vitamin C | 19mg | 21% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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