Jamaican Pumpkin Soup Recipe
Enjoy this delicious Jamaican Pumpkin Soup and bring the warmth and vibrant flavors of Jamaica to your dining table.
INGREDIENTS
- Pumpkin: 1 medium, seeds removed and chopped
- Carrot: 1 large, sliced
- Corn: 1-2 ears, cut into 4 pieces each
- Yellow Yam: 2 slices, 2 inches thick, cut into 4 chunks
- Chocho (Chayote): 1 medium, peeled and sliced
- Turnip: 1 medium, cut into small chunks
- Celery: 2 stalks, chopped
- Garlic: 6 cloves, crushed
- Pimento Seeds (allspice berries): 6-8 whole
- Onion: 1 small, cut into wedges
- Thyme: 6-8 sprigs
- Scallion (Green/Spring Onion): 2 stalks, crushed
- Scotch Bonnet Pepper: 1 whole (optional)
- Vegetable Bouillon cubes: 1-2
- Seasoned Salt: 2 teaspoons, adjust to taste
- Black Pepper: 1 teaspoon
- Coconut Milk: 1 cup
- Water: 10 cups
- Flour Dumplings: 6. View the instructions to make it below
INSTRUCTIONS
Preparation:
- Wash, chop or peel, and rinse all vegetables before cooking.
For the Pumpkin Soup:
Cook the Pumpkin and Corn
- In a large stockpot, bring 10 cups of water to a rapid boil.
- Add the garlic and pimento seeds.
- Add the pumpkin and corn, and cook for about 15 to 20 minutes, or until the pumpkin becomes soft and tender.
Add Remaining Ingredients
- Once the pumpkin has softened and the water has turned orange, add the remaining ingredients: carrot, yam, chocho (chayote), turnip, celery, onion, thyme, green onion (scallion), dumplings, and Scotch bonnet pepper.
- Allow the mixture to boil for 15 minutes.
Add Coconut Milk and Seasonings
- Reduce the heat to medium.
- Stir in the coconut milk, then add the vegetable bouillon, seasoned salt, and black pepper.
- Taste and adjust the seasoning if necessary.
- Allow the soup to simmer for an additional 20 minutes.
- Remove the Scotch bonnet pepper and thyme sprigs.
- Ladle into bowls and enjoy while it's warm!
For the Dumplings:
Prepare the Dough
- In a medium mixing bowl, combine the flour and salt.
- Gradually add water while mixing, then use your hand to knead the mixture until it forms a soft, non-sticky dough.
Shape the Dumplings
- Pinch or cut the dough into 6 equal-sized pieces.
- Take each piece and, using a circular motion in the palm of your hand, form it into a ball.
- Flatten each ball slightly, then fold the edges into the center to create small, round wheels.
- Set each dumpling aside until ready to use.
NOTES
Jamaican Pumpkin Soup: FAQs
1: Is Jamaican Pumpkin Soup vegan? Yes, this recipe is vegan if you omit any meat additions 2. How can I control the spice level of the soup? The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely. 3. How can I thicken the soup if it’s too thin? If the soup is too thin, you can let it simmer uncovered to reduce the liquid. Alternatively, you can mash some of the cooked vegetables or add a slurry of water and flour to thicken it. 4. How can I control the spice level of the soup? The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely.
1: Is Jamaican Pumpkin Soup vegan? Yes, this recipe is vegan if you omit any meat additions 2. How can I control the spice level of the soup? The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely. 3. How can I thicken the soup if it’s too thin? If the soup is too thin, you can let it simmer uncovered to reduce the liquid. Alternatively, you can mash some of the cooked vegetables or add a slurry of water and flour to thicken it. 4. How can I control the spice level of the soup? The Scotch bonnet pepper adds heat to the soup. To control the spice level, you can leave it whole and remove it before serving. For less heat, use half a pepper. For no heat, omit the pepper entirely.
Nutrition
Calories: 287kcal
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