Best 2 Jamaican Pumpkin Soup Recipes

Among the diverse and vibrant culinary traditions of Jamaica, Jamaican pumpkin soup stands out as a comforting and flavorful dish deeply rooted in the island's history and culture. This hearty soup, often enjoyed as a main course or a side dish, is a symphony of flavors and textures, with its creamy, velvety broth, tender chunks of pumpkin, and a medley of aromatic spices that capture the essence of Jamaican cuisine. Whether enjoyed on a cool evening or as a comforting meal on a busy weekday, Jamaican pumpkin soup embodies the warmth and hospitality of the Jamaican people, offering a taste of the island's rich culinary heritage.

Here are our top 2 tried and tested recipes!

JAMAICAN COCONUT-PUMPKIN SOUP

Jamaican Coconut-Pumpkin Soup image

This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange.

Provided by SUE626

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 16

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 stalks celery, chopped
2 large shallots, chopped
2 scallions, chopped
2 large cloves garlic, minced
1 carrot, peeled and chopped
4 cups chopped calabaza (Caribbean pumpkin)
4 cups chicken stock
3 sprigs fresh thyme
2 bay leaves
1 Scotch bonnet chile pepper, stemmed
⅛ teaspoon ground allspice
1 pinch sea salt and freshly ground black pepper to taste
1 (13.5 ounce) can coconut milk
1 lime, juiced

Steps:

Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.
Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.
Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.

Nutrition Facts : Calories 243 calories, Carbohydrate 16.3 g, Cholesterol 10.7 mg, Fat 20.4 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 15 g, Sodium 572 mg, Sugar 3.8 g

JAMAICAN PUMPKIN SOUP

Jamaican Pumpkin Soup image

Provided by Moira Hodgson

Categories soups and stews, appetizer

Time 1h

Yield 6 - 8 servings

Number Of Ingredients 17

Ingredients

3 Spanish onions, diced
4 stalks celery, diced
1 tablespoon fresh ginger, minced
5 garlic cloves, minced
3 tablespoons peanut oil
1 tablespoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon turmeric
1 fresh green or red jalapeno or serrano chili (or 1/2 Jamaican Scotch bonnet chili), minced
1 large white yam, peeled and diced
1/2 calabaza (Jamaican pumpkin) or a 10-pound regular pumpkin, peeled, seeded and diced
2 quarts vegetable or chicken stock
Approximately 1 teaspoon coarse sea salt, to taste
Approximately 1 tablespoon sugar, to taste
1/2 cup cilantro, chopped
1/2 cup mint leaves, chopped
3 scallions, sliced thin

Steps:

In a large stock pot, soften the onions, celery, ginger and garlic in the peanut oil. Add the allspice, nutmeg, turmeric and chili and cook three to five minutes longer.
Add the diced yam and pumpkin, along with the vegetable stock, and bring to a boil. Simmer, covered, until tender (about 20 minutes). Season to taste with salt and sugar.
Puree half the soup in a food processor and return it to the stock pot. Heat through. Just before serving, garnish it with the cilantro, mint and scallions.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 603 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

Choose the right pumpkin: For the best flavor, select a ripe pumpkin with deep orange flesh. Smaller pumpkins are typically sweeter and have fewer seeds.
Roast the pumpkin: Roasting the pumpkin caramelizes the natural sugars and intensifies the flavor. You can roast the pumpkin whole or in pieces, but be sure to remove the seeds and stringy pulp before cooking.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken, vegetable, or beef broth, depending on your preference.
Add some heat: If you like spicy soup, add some cayenne pepper, chili powder, or Scotch bonnet pepper to taste. You can also add some grated fresh ginger for a more complex flavor.
Garnish with fresh herbs: Fresh herbs like cilantro, thyme, or parsley add a pop of color and flavor to the soup. You can also add a dollop of sour cream or yogurt for a creamy finish.

Conclusion:

Jamaican pumpkin soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, this soup is sure to please. So next time you're looking for a comforting and flavorful soup, give Jamaican pumpkin soup a try.

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