Jamaican Pumpkin Soup
Pumpkin Soup is a healthy, hearty Jamaican dish that combines the rich, creamy flavour of coconut milk with the warmth of Caribbean spices. Made with fresh pumpkin, dumplings, and a hint of spice, this vegan meal is the perfect bowl of comfort for fall.
Servings: 6 servings
Equipment
- 1 Large Stockpot
Ingredients
- 10 cup Water
- 6 cloves Garlic crushed
- 6-8 whole Pimento Seeds allspice berries
- 1 med. Pumpkin
- 1-2 Corn cut into 4
- 1 large Carrot sliced
- 2 slices Yellow Yam 2-inches thick, cut into 4 chunks
- 1 med Chocho cayote, peeled and sliced
- 1 med Turnip cut into small chunks
- 2 stalk Celery
- 1 sm Onion cut into wedges
- 6-8 sprigs Thyme
- 2 stalks Escallion green/spring onion, crushed
- 6 Flour Dumpling see below for recipe
- 1 whole Scotch Bonnet Pepper optional
- 1-2 Vegetable Bouillon
- 2 tsp Seasoned Salt more or less to taste
- 1 tsp Black Pepper
- 1 cup Coconut Milk
Flour Dumpling
- 1 cup All Purpose Flour
- 1/2 cup Water more, or less may be needed
- 1/4 tsp Salt to taste
Other Optional Ingredients or Substitutes for Above Listed Ingredients
- Ground Provision yams, potatoes, sweet potatoes, dasheen, eddo and cassava etc.
Instructions
- In a large stockpot, bring to rapid boil 10 cups of water and add garlic and pimento. Then add pumpkin and corn and cook for about 15 to 20 minutes or until pumpkin softened and tender.
- When pumpkin has softened into the soup (water is now an orange colour), add the remaining ingredients – carrot, yam, cayote (chocho), turnip, celery, onion, thyme, green onion (escallion), dumpling and scotch bonnet pepper. Allow to boil for 15 minutes.
- Reduce heat to medium and stir in coconut milk, then add vegetable bouillon(s), seasoned salt and black pepper. Taste and adjust if necessary; allow to simmer for an additional 20 minutes. Remove scotch bonnet pepper and thyme sprigs, serve while hot and enjoy!
Flour Dumpling
- In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the dumpling. Dough should be soft but not sticky and wet.
- Pinch or cut off 6 equal sized pieces. In the palm of your hand using a circular motion, form each piece into a ball, flatten slightly, and fold the edges of the dough into the center creating small round wheels. Set each dumpling aside.
Notes
- Use Traditional Jamaican Seasonings: thyme, scallion, Scotch bonnet pepper, and allspice are key ingredients.
- Full Fat Coconut Milk for Creaminess: use canned coconut milk, not the stuff in the carton.
- Don't forget the Spinners (or Dumplings): add these flour and water dumplings for a hearty touch.
- Roast the Pumpkin: enhance flavour by roasting pumpkin cubes.
- Garnish with Fresh Herbs: optional, only if desired.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 913mg | Potassium: 265mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2162IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 3mg