Jamaican Pumpkin Soup
A delicious and creamy Jamaican Pumpkin Soup infused with spices and coconut milk, perfect for any occasion.
Ingredients
Base Ingredients
- 2 tbsp peanut oil (or any preferred cooking oil)
- 1 cup onion, diced (for sweetness and depth)
- 2 cups carrots, peeled and sliced (for color and flavor)
- 2 cups celery stalks, chopped (adds crunch and aroma)
- 2 cloves garlic, chopped (the powerhouse flavor booster)
- 6 cups vegetable stock (low-sodium if preferred)
- 6 cups peeled and cubed pumpkin flesh (the star ingredient!)
- 0.5 tsp ground allspice (for warmth)
- 0.5 tsp ground nutmeg (for that holiday spice)
- 1 tsp ground ginger (adds a zesty kick)
- 1 14 oz can light or regular coconut milk (creaminess galore!)
- 0.5 cup orange juice (for a citrusy balance)
- 1 piece lime (Juice of one lime for a bright finish)
- Salt and freshly ground pepper, to taste
- Sriracha or other hot sauce (for a spicy garnish)
Instructions
Preparation
- In a large pot, heat the peanut oil over medium-high heat. Add the diced onion, sliced carrots, chopped celery, and chopped garlic. Turn the heat to medium-low and cook until the onions are translucent and the vegetables are slightly tender, about 5-7 minutes.
- Add the vegetable stock and bay leaves to the pot, then gently stir in the cubed pumpkin flesh. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the pumpkin is tender, about 20 minutes.
- Once the pumpkin is tender, add the ground allspice, nutmeg, ginger, coconut milk, orange juice, and lime juice. Use an immersion blender right in the pot to purée the soup until it's velvety smooth.
- Reheat the soup to boiling point if it has cooled down. Remove from heat and season with salt and pepper to taste. Serve in bowls with a drizzle of Sriracha or hot sauce on top for a kick!
Notes
This soup stores beautifully and can be kept in an airtight container in the fridge for up to 4-5 days, or frozen for up to 3 months.