Jamaican Pumpkin Soup

Warm up with a delightful bowl of Jamaican Pumpkin Soup, a rich and flavorful comfort dish perfect for any occasion. This recipe combines fresh veggies, creamy coconut milk, and aromatic spices for a wholesome taste. Learn how to make this dish step-by-step while discovering its cultural significance and health benefits. Click through to explore easy variations and serving ideas that will make your kitchen come alive with vibrant, Jamaican flavors!

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Ingredients

2 cups pumpkin, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

1 carrot, chopped

1 stalk celery, chopped

1 small red bell pepper, diced

4 cups vegetable broth

1 teaspoon grated fresh ginger

1 teaspoon allspice

1/2 teaspoon thyme

1/2 teaspoon cinnamon

Salt and pepper to taste

1 tablespoon olive oil

1 can (400ml) coconut milk

Fresh cilantro for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.

Add the diced red bell pepper and sauté for an additional 3 minutes.

Stir in the cubed pumpkin, fresh ginger, allspice, thyme, and cinnamon. Mix well, allowing the spices to toast for about a minute.

Pour in the vegetable broth, ensuring all the vegetables are covered. Bring the mixture to a boil, then cover and reduce the heat. Let it simmer for 20-25 minutes, or until the pumpkin is tender.

Once the pumpkin is cooked, remove the pot from the heat. Use an immersion blender to blend the soup until smooth (or blend in batches in a countertop blender).

Stir in the coconut milk and season with salt and pepper to taste. Warm the soup gently over low heat.

Serve hot, garnished with fresh cilantro.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4