Jamaican Pumpkin Soup
Warm your soul with the vibrant flavors of Jamaican Pumpkin Soup, a comforting Caribbean classic that's as rich in tradition as it is in taste. Featuring tender chunks of pumpkin, earthy Irish potatoes, and sweet carrots, this velvety soup is elevated with the creamy addition of coconut milk and a medley of aromatic seasonings, including fresh thyme, ground allspice, and fiery scotch bonnet pepper. This one-pot wonder also boasts delightful "spinners" dumplings, adding a satisfying texture to every bite. Perfect for cozy evenings or a hearty lunch, the soup comes together in under an hour and showcases easily accessible ingredients. With its perfect balance of bold spices and creamy smoothness, this Jamaican Pumpkin Soup is sure to transport your taste buds straight to the islands.
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Recipe Information
Ingredients
- 4 cups (peeled and cubed) pumpkin
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 2 stalks (chopped) scallions
- 1 large (sliced) carrot
- 2 small (peeled and cubed) Irish potato
- 4 sprigs fresh thyme
- 1 whole scotch bonnet pepper
- 1 cup coconut milk
- 6 cups vegetable stock
- 1 cup all-purpose flour
- 2 teaspoons (or to taste) salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground allspice
- 0.25 cup (for dumplings) water
- 1 tablespoon vegetable oil
Instructions
In a large pot, heat the vegetable oil over medium heat. Add the diced onion, garlic, and scallions. Sauté until fragrant and softened, about 3-4 minutes.
Add the cubed pumpkin, sliced carrot, and cubed potatoes to the pot. Stir to coat the vegetables in the aromatics.
Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
While the soup simmers, prepare the dumplings. In a small bowl, combine the all-purpose flour, 1/2 teaspoon of salt, and 1/4 cup of water. Mix until a pliable dough forms. Pinch off small pieces of dough and roll them into oval shapes (spinners). Set aside.
Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend, then return it to the pot.
Stir in the coconut milk, fresh thyme, ground allspice, black pepper, and remaining salt. Add the whole scotch bonnet pepper to the pot (do not cut it open unless you prefer extra heat).
Add the dumplings to the soup and simmer for an additional 10-15 minutes, or until the dumplings are cooked through and slightly firm.
Remove the thyme sprigs and scotch bonnet pepper before serving. Taste and adjust seasoning if needed.
Serve warm and enjoy this comforting Jamaican classic!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7353 mg | 320% | |
| Total Carbohydrate | 285.1 g | 104% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 62.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5665 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
