Exquisite Jamaican Pumpkin Soup
A warm and comforting Jamaican pumpkin soup that combines sweet pumpkin, fragrant spices, and coconut milk for a delightful Caribbean experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan
Ingredients
Scale
- 2 tbsp peanut oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 cloves garlic, chopped
- 6 cups vegetable stock
- 2 bay leaves
- 6 cups peeled and cubed pumpkin flesh
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 1 can (14 oz) light or regular coconut milk
- 1/2 cup orange juice
- Juice of one lime
- Salt and freshly ground pepper to taste
- Sriracha or other hot sauce for garnish (optional)
Instructions
- Heat the peanut oil in a large pot over medium-high heat. Add the diced onion, sliced carrots, chopped celery, and garlic. Sauté for about 5-7 minutes.
- Add the vegetable stock and bay leaves. Bring to a boil, then reduce the heat and add the cubed pumpkin flesh. Cover and simmer for about 20 minutes.
- Stir in the ground allspice, nutmeg, ginger, coconut milk, orange juice, and lime juice. Blend until smooth.
- Reheat to boiling point, season with salt and pepper to taste.
- Serve in bowls and garnish with Sriracha if desired.
Notes
This soup is hearty enough to serve as a main dish. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. It tastes even better the next day!
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
