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Jamaican Pumpkin Soup

Creamy Jamaican Pumpkin Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs calabaza pumpkin, peeled and cubed
  • 1 tbsp neutral oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 whole scotch bonnet pepper
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tsp fresh thyme leaves
  • ½ tsp ground allspice
  • 1 tsp salt
  • ¼ tsp black pepper
  • Lime wedges and fresh thyme sprigs, for serving

Method
 

  1. Heat oil in a large pot over medium heat. Cook onion until soft, about 5 minutes. Stir in garlic, thyme, and allspice for 30 seconds, then add whole scotch bonnet pepper.
  2. Add pumpkin, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until pumpkin is very tender.
  3. Remove the whole scotch bonnet pepper with tongs and set aside.
  4. Blend the soup with an immersion blender until smooth, 1 to 2 minutes. If needed, add a splash of broth to thin.
  5. Return pot to low heat, stir in coconut milk, and warm through for 2 minutes. Adjust salt, then serve with lime wedges and fresh thyme.

Notes

Handle scotch bonnet peppers with care; the oils can irritate skin. For a thinner soup, stir in extra broth after blending. If you prefer more heat, remove the stem from the cooked pepper and blend it into the soup.