Jamaican Pumpkin Soup

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December 6, 2016

Recipe by Healthier Steps

  • Cook: 40 mins


2 tablespoons coconut oil or water

1 cup onion, minced

3 cloves garlic, minced

1/4 cup celery, diced

2 green onions, chopped extra for garnish

1 tablespoon fresh parsley, minced

1 sprig of fresh thyme or 1/4 tsp dried thyme leaves

4 cups of peeled and seeded Jamaican pumpkin, cut into chunks

1 cup potato, diced

1 cup carrot, diced

4 cups vegetable stock or water

1/2 cup coconut milk, extra for garnish

1 whole scotch bonnet pepper or 1/4 teaspoon cayenne pepper

Pinch of allspice (optional)

Sea salt to taste


1Heat oil in a large pot, add onion and garlic and saute for 4 minutes until onion is soft. Add celery and carrot, and cook until celery is soft or about 3 minutes. Add green onion, parsley, thyme, pumpkin, potato, stock, coconut milk, pepper, and allspice. Bring to boil, reduce heat to simmer and cook for 30 minutes. Remove scotch bonnet pepper and thyme sprig. Cool slightly, puree soup in batches using a blender or a stick blender. Season with salt to taste. Serve in bowls garnished with coconut milk and spring onion.


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