Jamaican Pumpkin Coconut Soup

Name: Jamaican Pumpkin Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin (about 2 lbs), peeled and chopped; 1 can (400ml) coconut milk; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 cups vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon nutmeg; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Seasonal Favorites

I love making Jamaican Pumpkin Coconut Soup, especially during the cooler months. The combination of pumpkin and creamy coconut milk creates a comforting and hearty dish that warms the soul. I enjoy experimenting with spices to enhance the flavors, and the vibrant, warm color of this soup always brightens up the table. Every spoonful is a delightful fusion of sweetness and savory warmth that takes me back to my favorite Caribbean experiences. It's an easy-to-make recipe that never fails to impress my family and friends.

Created by

Ffion Llewellyn

Last updated on 2026-01-11T18:52:36.942Z

When I first tried Jamaican Pumpkin Coconut Soup at a local Caribbean restaurant, I was immediately taken by the vibrant flavors. I went home and decided to recreate it, adjusting the spices and adding a touch of lime for brightness. After several trials, I found that the perfect balance between the sweetness of the pumpkin and the rich creaminess of the coconut milk made all the difference in flavor.

One of my favorite tips is to roast the pumpkin beforehand. This not only enhances the sweetness but also caramelizes the flavors, making every bowl burst with incredible richness. Pairing it with a sprinkle of fresh herbs or a dash of spicy pepper elevates it further, turning it into an unforgettable dish.

Why You'll Love This Recipe
Rich pumpkin flavor combined with creamy coconut milk
Unique blend of spices that creates a warm, comforting dish
Easy to prepare, making it perfect for weeknight dinners

Understanding the Key Ingredients

Pumpkin is the star of this soup, providing not only a rich and creamy texture but also a subtle sweetness that balances beautifully with the spices. When selecting a pumpkin, look for one that is firm and has a vibrant orange color. This ensures you're working with a mature pumpkin that will yield the best flavor and texture. If fresh pumpkin isn't available, you can substitute it with canned pumpkin puree, but reduce the cooking time accordingly as it's already cooked.

Coconut milk not only adds creaminess but also contributes a distinctive flavor that is essential to the Caribbean profile of this dish. Using full-fat coconut milk will give you a richer texture, while light coconut milk can be used for a lighter version. If you're aiming for a dairy-free option, this recipe is inherently suitable, as both pumpkin and coconut milk are plant-based. Just be mindful to check the labels for any added sugars or preservatives.

Making the Perfect Soup

Sautéing the aromatics is a crucial step in building the flavor base for your soup. Make sure to cook the onions until they are translucent and soft, which typically takes about 5 to 7 minutes. This process releases their natural sugars and enhances the depth of flavor. Keep the heat at medium to avoid burning the garlic and ginger, as these can become bitter if overcooked. A stainless steel or heavy-bottomed pot is ideal here to ensure even heat distribution.

Blending the soup to a desired smoothness is another critical step. If using a traditional blender, allow the soup to cool slightly to prevent splattering, and blend in small batches. For a smooth texture without chunks, blend until you reach a velvety consistency. Alternatively, an immersion blender is perfect for making quick work of this step without the need for transferring hot liquids.

Ingredients

Gather your ingredients for a delightful cooking experience!

Ingredients for Jamaican Pumpkin Coconut Soup

1 medium pumpkin (about 2 lbs), peeled and chopped
1 can (400ml) coconut milk
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon nutmeg
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

These ingredients come together to create a flavorful and nourishing soup.

Instructions

Follow these simple steps to create your own delicious soup.

Sauté the aromatics

In a large pot, heat a splash of oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.

Cook the pumpkin

Add the chopped pumpkin to the pot and stir to combine with the aromatics. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes or until the pumpkin is tender.

Blend the soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer it to a blender in batches. Return the soup to the pot.

Add coconut milk and spices

Stir in the coconut milk, cumin, coriander, nutmeg, salt, and pepper. Allow it to simmer for an additional 5 minutes to let the flavors meld.

Finish and serve

Remove from heat, stir in the lime juice, and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Enjoy your delicious Jamaican Pumpkin Coconut Soup!

Pro Tips

For an added kick, consider adding a pinch of cayenne pepper or chopped jalapeños while cooking the aromatics.

Serving Suggestions

Jamaican Pumpkin Coconut Soup pairs beautifully with crusty bread or over a bed of steamed rice for a heartier meal. I enjoy topping each bowl with a sprinkle of roasted pumpkin seeds for added texture and a slight crunch. For those who love a spicy kick, a dash of hot sauce or a slice of jalapeño on top can elevate the dish further. Serve alongside a fresh salad for a complete and satisfying meal.

Consider adding a dollop of sour cream or yogurt on top for a creamier finish and a contrast to the soup's warm flavors. This not only enhances the visual appeal but also adds a tangy element that balances the sweetness of the pumpkin. For a more colorful presentation, you can garnish with sliced red chili or green onions.

Storage and Reheating Tips

This soup stores remarkably well in the refrigerator for up to 5 days. To keep it fresh, store it in an airtight container. If you want to freeze the soup, pour it into freezer-friendly bags or containers, leaving some space for expansion. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating and give it a good stir, as the coconut milk may separate during freezing.

When reheating, do so slowly on the stovetop over low heat, stirring occasionally, until it’s warmed through. If you find it too thick after being stored, feel free to add a splash of vegetable broth or coconut milk to reach your desired consistency. Remember, bringing it back to a gentle simmer will help revive the flavors beautifully.

Questions About Recipes

→ Can I use canned pumpkin instead of fresh?

Yes, but the flavor will be slightly different. Use about 2 cups of canned pumpkin puree.

→ Is this soup vegan?

Yes, this soup is entirely vegan as it uses vegetable broth and coconut milk.

→ How can I make this soup spicier?

You can add fresh chopped peppers or a dash of hot sauce to suit your spice preference.

→ Can I store leftovers?

Absolutely! Store in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.