Ingredients
Main Ingredients
- 2 tablespoons oil of choice (avocado oil recommended)
- 4 cloves garlic (minced)
- 1 white or yellow onion (chopped)
- 2 scotch bonnet peppers (minced, or habanero chiles)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 1 small or medium pumpkin (peeled, cubed – sugar or pie pumpkin preferred)
- 1 yam (peeled, chopped)
- 15 dried pimento berries (allspice)
- 4-6 sprigs fresh thyme
- 4 cups vegetable stock
- 1 13.5-ounce can full-fat coconut milk
- ¼ teaspoon black pepper
- Juice of one lime (plus extra for serving)
- Salt to taste
- 2 teaspoons granulated sugar (optional)
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the oil. Add the minced garlic, chopped onion, minced Scotch bonnet peppers, chopped carrot, and celery. Sauté and stir continuously for 5 minutes until the onions turn translucent and the vegetables soften slightly.
- Add Pumpkin, Yam, and Spices: Add the peeled and cubed pumpkin, peeled and chopped yam, dried pimento berries, and fresh thyme sprigs to the pot. Continue to sauté for an additional 10 minutes, stirring frequently to develop the flavors and slightly soften the pumpkin and yam.
- Add Liquids and Seasoning: Pour in the vegetable stock and the can of full-fat coconut milk into the pot. Sprinkle in the black pepper and stir well to incorporate all ingredients.
- Bring to Boil: Increase the heat to high and bring the mixture to a rolling boil, ensuring all the ingredients heat through evenly.
- Simmer: Once boiling, cover the pot and reduce the heat to low to maintain a gentle simmer. Let the soup cook for 30 minutes, or until the pumpkin and yam become fork-tender and very soft.
- Season and Finish: Turn off the heat. Stir in the lime juice and add salt to taste. If desired, add the optional granulated sugar to balance the flavors. Stir to combine thoroughly.
- Serve: Ladle the soup into bowls and serve warm with additional lime wedges on the side for extra zest. Enjoy your hearty and flavorful Jamaican Pumpkin Soup!
Notes
- The granulated sugar is optional and can be added to balance acidity and heat if desired.
- Use sugar or pie pumpkins for the best flavor and texture.
- Adjust Scotch bonnet peppers according to heat preference; habaneros can be used as a substitute.
- This soup pairs well with crusty bread or steamed rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Vegan
