Jamaican Pumpkin Soup- A Delicious Caribbean Soup
User Reviews
5
Jamaican Pumpkin Soup- A Delicious Caribbean Soup
Description
This recipe starts by sautéing onions, carrots, celery, and garlic in peanut oil to release aromatic flavors. Pumpkin flesh is then simmered in vegetable stock with bay leaves until tender. Ground allspice, nutmeg, and ginger add warm spice notes before coconut milk and citrus juices are blended in to create a smooth, velvety texture. The soup is puréed using an immersion blender for ease and served hot with a drizzle of spicy sauce if desired.
The resulting soup is creamy and comforting, with subtle sweetness from pumpkin, brightness from orange and lime juice, and depth from warming spices. The use of coconut milk adds richness and smoothness without dairy.
It can be garnished with toasted pumpkin seeds saved from preparation for added crunch and nutrition.
Variations in pumpkin color can be balanced by adding turmeric for a deeper orange hue which complements the soup's appearance and flavor.
Ingredients
- 2 tablespoon peanut oil
- 1 onion diced
- 2 carrot peeled and sliced
- 2 celery chopped, stalks
- 2 cloves garlic chopped
- 6 cups vegetable stock
- 2 bay leaf
- 6 cups pumpkin peeled and cubed flesh
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 14 oz coconut milk can, light or regular
- ½ cup orange juice
- lime juice juice of one lime
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- Sriracha or other hot sauce for garnish.
Instructions
- In a large pot, heat oil over medium high heat. Add onion, carrot, celery, and garlic, and turn heat to medium low, cooking until onions are translucent and vegetables are slightly tender.
- Add stock, bay leaves and pumpkin flesh. Bring to a boil. Reduce heat to low and cover, simmering until pumpkin is tender, about 20 minutes.
- Add allspice, nutmeg, ginger, coconut milk, orange and lime juice. Use an immersion blender right in the pot to puree until velvety smooth. Alternately, you can transfer in small batches to a blender or food processor, being careful not to process too much at once (or you will get splashed with hot soup).
- Reheat to boiling point, then remove from heat and season with salt & pepper to taste. Serve in bowls with a drizzle of hot sauce on top.
Notes
- Toast pumpkin seeds saved during preparation for a healthy snack or salad topping.
- Add turmeric if your pumpkin flesh lacks vibrant color to enhance the soup’s hue and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1.5g | |
| Calories | 246kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 429mg | 18% |
| Potassium | 814mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 13375IU | 268% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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