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Jamaican Pumpkin Soup

A creamy Caribbean soup featuring calabaza squash simmered with coconut milk, fragrant herbs, and a touch of heat from Scotch bonnet pepper.

55 minEasyServes 6210 cal/serving

CaribbeanSoupStovetopVeganVegetarianHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarAlcohol-FreeCorn-Free

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Ingredients

  • 4 cups calabaza squash, cubed
  • 1 cup yellow yam, diced
  • 1 cup carrots, chopped
  • 1 cup coconut milk
  • 4 cups vegetable broth
  • 4 scallions, chopped
  • 4 fresh thyme sprigs
  • 1 Scotch bonnet pepper
  • 4 garlic cloves, minced
  • 1/2 tsp ground allspice
  • 1 tsp salt

Instructions

  1. 1

    In a large pot, combine 4 cups vegetable broth, 4 cups cubed calabaza squash, 1 cup diced yellow yam, and 1 cup chopped carrots over medium-high heat.

  2. 2

    Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes until vegetables begin to soften.

  3. 3

    Add 1 cup coconut milk, 4 chopped scallions, 4 minced garlic cloves, 4 fresh thyme sprigs, 1 Scotch bonnet pepper, 1/2 tsp ground allspice, and 1 tsp salt to the pot.

  4. 4

    Cover and simmer for another 15 minutes until the squash is completely tender.

  5. 5

    Remove thyme and Scotch bonnet, then purée the soup with an immersion blender until smooth and serve warm.

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Questions

How much time should I plan for Jamaican Pumpkin Soup?

As written, 55 minutes: 20 of prep and 35 of cooking. The longest single stretch is step 2 (15 minutes): "Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes until vegetables begin to soften."

What equipment do I need for Jamaican Pumpkin Soup?

Beyond a knife and a board, the method uses an immersion blender (step 5) and a blender (step 5). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for allspice in Jamaican Pumpkin Soup?

The entry for Jamaican Pumpkin Soup calls for 1/2 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

How hot is Jamaican Pumpkin Soup?

Yes, it is properly hot. The heat in Jamaican Pumpkin Soup comes from 1 Scotch bonnet pepper. For a milder plate, remove the seeds and ribs from the Scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Jamaican Pumpkin Soup gluten-free?

Yes. As written, nothing in the ingredient list for Jamaican Pumpkin Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Jamaican Pumpkin Soup?

One serving (the recipe makes 6) is about 210 calories, with 4 g protein, 32 g carbohydrate and 9 g fat, plus 5 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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