Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 small pumpkin, peeled and diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon fresh thyme; 1 can (14 oz) coconut milk; 4 cups vegetable broth; Salt and pepper to taste; Pumpkin seeds for garnish

Highlighted under: Worldly Creations Studio

I love making Jamaican Pumpkin Soup during the cooler months; it warms me from the inside out. The combination of sweet pumpkin, aromatic spices, and creamy coconut milk creates a comforting bowl of goodness that I can’t resist. Each spoonful is a burst of flavor, and I feel like I've captured a piece of the Caribbean right in my kitchen. This soup is not just filling but also brings a touch of warmth, making it perfect for gatherings or simply cozy nights in.

Created by

Elodie Brooks

Last updated on 2026-01-11T21:28:06.683Z

When I first tasted Jamaican Pumpkin Soup at a local festival, I knew I had to recreate it at home. The flavors danced on my palate, and I was mesmerized by the harmony between the sweet pumpkin and the warm spices. I found that using fresh ingredients is crucial; the vibrant taste of fresh thyme and ginger really elevates the soup. It’s a dish that feels both rustic and special.

Over time, I’ve experimented with garnishes, and I discovered that a sprinkle of toasted pumpkin seeds adds a delightful crunch and a nutty flavor that complements the soup perfectly. I also love to serve it with a side of crusty bread for dipping. Each time I make it, I savor every moment of the cooking process, and the aroma fills my home with warmth and comfort.

        Why You'll Love This Recipe
        Creamy coconut milk adds a rich depth of flavor
Warm spices create a comforting aroma as it cooks
It's a healthy option that feels indulgent

      

The Magic of Pumpkin

Pumpkin is the star ingredient in this soup, imparting a natural sweetness and vibrant color. When selecting a pumpkin, look for a small sugar pumpkin, which is sweeter and more flavorful than larger varieties. These pumpkins have a denser flesh that contributes to a creamy texture when blended. To prepare, ensure you cut the pumpkin into even-sized cubes to promote uniform cooking. This will help achieve that smooth, velvety consistency in your final dish.

Beyond its taste, pumpkin is also packed with nutrients, making this soup a healthy indulgence. Rich in vitamins A and C, fiber, and antioxidants, it supports overall health while keeping you full and satisfied. When combined with aromatic spices and creamy coconut milk, the nutritional benefits become a delicious part of a comforting meal that feels indulgent yet healthy.

Perfecting the Texture

To achieve the ideal creamy texture, blending the soup properly is crucial. I recommend using an immersion blender for convenience and to minimize dishwashing, but a regular countertop blender can be used as well. If you choose a countertop blender, allow the soup to cool slightly before blending, and blend in batches to avoid pressure build-up. Blending until the soup is perfectly smooth will create a luxurious mouthfeel that’s essential for your Jamaican Pumpkin Soup.

Another way to enhance the texture is by adjusting the amount of coconut milk you add. Start with half of the can and incorporate more as needed to achieve your desired creaminess. Additionally, if you prefer a bit of texture, reserve some of the cooked pumpkin cubes before blending, and stir them back into the pureed soup for added contrast.

Ingredients

Gather these fresh ingredients before you start cooking:

Ingredients

1 small pumpkin, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon fresh thyme
1 can (14 oz) coconut milk
4 cups vegetable broth
Salt and pepper to taste
Pumpkin seeds for garnish

Instructions

Follow these steps to create a delicious Jamaican Pumpkin Soup:

Sauté the Aromatics

In a large pot, heat a little oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

Cook the Pumpkin

Add the diced pumpkin and fresh thyme to the pot. Stir well and cook for about 5 minutes, allowing the pumpkin to soften slightly. Season with salt and pepper.

Add Broth and Simmer

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the pumpkin is tender.

Blend and Finish

Using an immersion blender, puree the soup until smooth. Stir in the coconut milk, adjusting the seasoning if needed. Heat gently until warmed through.

Serve

Ladle the soup into bowls and garnish with toasted pumpkin seeds. Enjoy your homemade Jamaican Pumpkin Soup!

Pro Tips

For a spicier kick, consider adding a pinch of cayenne pepper or a dash of hot sauce while blending. Serve with fresh herbs as garnish for added flavor.

Storage and Reheating

This Jamaican Pumpkin Soup can be made ahead of time, making it a perfect option for meal prep. After the soup has cooled completely, store it in an airtight container in the refrigerator for up to five days. Alternatively, freeze portions in freezer-safe containers for up to three months. When you’re ready to enjoy, thaw overnight in the fridge before reheating on the stove over low heat, stirring regularly to prevent sticking.

If the soup thickens too much during storage, simply add a splash of vegetable broth or coconut milk when reheating to restore its creamy consistency. Be sure to taste and adjust seasonings after reheating, as flavors can mellow out during storage.

Serving Suggestions

Serve your soup warm, and consider pairing it with crusty bread or a side of spicy jerk chicken for a more substantial meal. For a delightful contrast, you can drizzle a bit of lime juice over the top before serving, which will brighten the flavors. A sprinkle of fresh herbs such as cilantro or a dollop of yogurt can elevate the dish further by adding freshness and creaminess without overpowering the pumpkin's natural flavor.

For a visual appeal, garnish the soup with a handful of toasted pumpkin seeds. This not only adds a pleasing crunch but also enhances the nutritional content with healthy fats and protein. You can easily toast seeds in a dry pan over medium heat for about 5–7 minutes, stirring frequently, until they are golden brown and fragrant.

Questions About Recipes

→ Can I use canned pumpkin for this recipe?

Yes, you can substitute canned pumpkin, but the flavor may not be as fresh. Use about 15 oz of canned pumpkin.

→ How can I make this soup vegan?

This recipe is already vegan! Just ensure the vegetable broth is vegan-friendly.

→ Can I freeze the soup?

Absolutely! Allow it to cool completely, then freeze in airtight containers for up to 3 months.

→ What can I serve with this soup?

Pair it with crusty bread, a fresh salad, or serve it alongside rice for a more filling meal.