Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 can coconut milk (13.5 oz); 4 cups vegetable broth; 1 teaspoon allspice; 1/2 teaspoon nutmeg; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Authentic Global Cuisine Inspiration

I absolutely love making Jamaican Pumpkin Soup, especially when the weather starts to cool down. The comforting aroma of spices filled my kitchen as I experimented with various variations until I landed on a perfect balance of sweetness and warmth. This dish not only uses pumpkin but also incorporates the unique flavors of ginger, coconut milk, and allspice that truly transport me to the Caribbean. I often serve this soup on cozy evenings, and it never fails to impress friends and family with its creamy texture and vibrant color.

Created by

Nicola Fairchild

Last updated on 2026-01-12T06:41:37.605Z

Creating Jamaican Pumpkin Soup was a delightful journey for me, much more than I expected. I started by roasting the pumpkin to ensure it reached a perfect caramelization, which elevated the flavor profile. The interaction of the sweet pumpkin with the savory spices was thrilling—I never knew how much I'd love the bit of nutmeg combined with coconut milk!

As I blended the ingredients, I learned that adding a squeeze of lime juice at the end brightened the whole dish, turning it from good to spectacular. This little tip transformed the entire experience and ensured every spoonful was utterly satisfying.

Why You'll Love This Recipe
The harmonious blend of sweet and savory flavors
Creamy texture that warms the soul
A vibrant dish that impresses at any gathering

Understanding Pumpkin Varieties

When selecting a pumpkin for your soup, opt for varieties like Sugar Pie or Hokkaido, which are sweeter and smoother. These pumpkins not only provide the rich sweetness that balances the spices but also offer a smooth texture after blending. Steer clear of decorative pumpkins, as they can be watery and lack the deep flavor profile needed for this dish.

Cutting the pumpkin can be tricky, so ensure you have a sharp knife and a stable cutting board. Start by slicing the pumpkin in half, removing the seeds, and then cube the flesh. This preparation can take about 10–15 minutes, but it's essential for an even cooking process, enabling the pumpkin to soften perfectly in the pot.

Enhancing Flavor with Spices

The allspice and nutmeg in this recipe contribute to the soup's warm flavor, creating an aromatic base that complements the natural sweetness of the pumpkin. If you'd like to experiment, consider adding a pinch of cayenne pepper for a touch of heat or a dash of cinnamon for a unique twist. Just make sure to start small with additional spices and taste as you go, ensuring the balance remains just right.

For a subtler flavor boost, try toasting your spices before adding them to the pot. Doing this for about a minute until fragrant can help release their essential oils, resulting in a richer depth of flavor in your soup.

Storage and Serving Tips

This pumpkin soup can be made ahead and stored in the refrigerator for up to five days or frozen for up to three months. When you want to enjoy it, simply reheat on the stove over low heat, adding a splash of vegetable broth or water to achieve your desired consistency. As it reheats, stir occasionally to ensure even warming and prevent sticking at the bottom.

For serving, consider pairing your soup with warm crusty bread or even a dollop of yogurt to complement its creaminess. A sprinkle of pumpkin seeds can provide a delightful crunch, while a drizzle of coconut cream adds an extra layer of richness. I love serving it in colorful bowls to emphasize the vibrant hue of the dish!

Ingredients

Gather the following ingredients to make this delightful soup:

Ingredients

1 medium pumpkin, peeled and cubed
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can coconut milk (13.5 oz)
4 cups vegetable broth
1 teaspoon allspice
1/2 teaspoon nutmeg
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Make sure to prep your ingredients before starting the cooking process for a smooth experience.

Instructions

Follow these steps to prepare your Jamaican Pumpkin Soup:

Sauté Aromatics

In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onions are translucent.

Add Pumpkin and Spices

Stir in the cubed pumpkin, allspice, and nutmeg. Cook for an additional 5 minutes to soften the pumpkin.

Incorporate Coconut Milk and Broth

Pour in the coconut milk and vegetable broth, mixing well. Bring to a boil, then reduce heat and let it simmer for about 20 minutes until the pumpkin is tender.

Blend the Soup

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches for a creamier texture.

Season and Serve

Add salt, pepper, and lime juice to taste. Serve hot, garnished with fresh cilantro.

Enjoy your homemade Jamaican Pumpkin Soup with some crusty bread or on its own!

Pro Tips

For a spicier kick, consider adding a minced jalapeño pepper during the sautéing step.

Tips for Blending

Using an immersion blender is my preferred method for this soup because it allows for easy blending right in the pot without transferring hot liquid. Be sure to blend until the soup is completely smooth and creamy, which usually takes about 1–2 minutes. If you're using a traditional blender, let the soup cool slightly before transferring in batches, filling the blender no more than halfway to avoid dangerous splashes.

If you prefer a chunkier texture, you can reserve some of the pumpkin cubes before blending and add them back into the soup after. This way, you’ll still have a harmonious creamy base while enjoying the texture of the pumpkin.

Dietary Adjustments

For those following a vegan or dairy-free diet, this recipe is already suitable as it uses coconut milk, providing the necessary creaminess without any dairy. If you're looking for a nut-free option, just make sure to choose a coconut milk brand that is certified nut-free since some products may have cross-contamination issues.

For a lighter version, consider using low-fat coconut milk or substituting some of it with additional vegetable broth. This will reduce the overall calories while still retaining the delicious flavor. Just be mindful of adjusting the seasoning to maintain the soup’s depth.

Questions About Recipes

→ Can I use other types of squash?

Yes, but pumpkin gives the best flavor and texture for this soup.

→ Is this soup vegetarian-friendly?

Absolutely! It's made with vegetable broth and coconut milk.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days, or freeze for longer preservation.

→ Can I make this soup ahead of time?

Yes! The flavors deepen when it sits, making it even better the next day.