Jamaican Pumpkin Soup

Name: Jamaican Pumpkin Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Caribbean
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

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

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

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

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

Cover and simmer for another 15 minutes until the squash is completely tender.
5

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

Questions

How long does Jamaican Pumpkin Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Jamaican Pumpkin Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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