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, peeled and diced; 1 can (400ml) coconut milk; 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1 tablespoon olive oil; 2 cups vegetable broth; 1 teaspoon ground allspice; 1 teaspoon ground nutmeg; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Highlighted under: Cultural Recipes

I absolutely love making Jamaican Pumpkin Coconut Soup during the cooler months. The warm, earthy flavors combined with the creamy richness of coconut milk create a comforting bowl that’s hard to resist. This recipe has become a staple in my kitchen, especially when I want something that feels special yet easy to prepare. The vibrant orange color and fragrant spices bring a touch of the tropics to my table, making it perfect for gathering friends and family around for a cozy meal.

Created by

Gillian Sykes

Last updated on 2026-01-11T19:57:36.955Z

When I first tasted Jamaican Pumpkin Coconut Soup, I was blown away by how the sweet pumpkin pairs perfectly with the richness of coconut milk. I decided to try making it at home, and after a few tweaks, I crafted a version that I adore. One key tip is to roast the pumpkin before adding it to the pot; it brings out the natural sweetness and adds a depth of flavor that's truly unmatched.

I also love garnishing it with a sprinkle of fresh herbs and a dash of lime juice right before serving. It adds a brightness that elevates the whole dish. Each time I serve it, I'm reminded of the first time I tried this delicious soup, and it never fails to impress!

Why You'll Love This Recipe
Exotic flavors that transport you to the Caribbean
Creamy and velvety texture that warms the soul
Easy to make with simple ingredients that pack a punch

Understanding the Ingredients

The star of this Jamaican Pumpkin Coconut Soup is the pumpkin itself. Choose a medium pumpkin that's firm and heavy for its size, as this indicates ripeness. When peeled and diced, it should yield about 4 to 5 cups. Pumpkin not only adds a sweet and earthy flavor but also provides nutrients like vitamin A and fiber. For a variation, you can substitute butternut squash, which has a similar texture and flavor profile.

Coconut milk lends this soup its signature creaminess and a subtle hint of sweetness. Opt for full-fat coconut milk for a richer texture, but if you're looking for a lighter version, light coconut milk can be used without sacrificing too much flavor. Incorporating spices such as allspice and nutmeg is essential; they evoke warm, aromatic notes that enhance the soup's character. Make sure your spices are fresh for the best flavor.

Perfecting the Cooking Process

Sautéing the onion, garlic, and ginger until translucent not only builds a flavor base but also helps to release their essential oils. This step typically takes about 5 minutes over medium heat. Avoid browning the garlic, as this can lead to a bitter taste. You'll know it’s ready when the mixture is fragrant and the onions are softened, becoming slightly glossy.

When blending the soup, an immersion blender is my go-to tool for ease and minimal clean-up. If using a regular blender, allow the soup to cool slightly before blending in batches, filling your blender only halfway to avoid overflow. The soup should be velvety smooth; if it's too thick, you can add more vegetable broth or water to reach your desired consistency.

Ingredients

Gather the following ingredients to create this flavorful soup:

Ingredients

1 medium pumpkin, peeled and diced
1 can (400ml) coconut milk
1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon ground allspice
1 teaspoon ground nutmeg
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Make sure to have everything prepped before you start cooking!

Instructions

Follow these simple steps to whip up your soup:

Sauté the Aromatics

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

Add Pumpkin and Spices

Stir in the diced pumpkin, ground allspice, and nutmeg. Cook for another 3-4 minutes, stirring occasionally to coat the pumpkin with the spices.

Pour in the Coconut Milk and Broth

Add the coconut milk and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the pumpkin is tender.

Blend Until Smooth

Using an immersion blender (or a regular blender), blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of it.

Season and Serve

Taste and season with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh cilantro if desired. Enjoy!

This soup is best enjoyed warm!

Pro Tips

To enhance the flavor, consider adding a splash of lime juice or some diced chili for heat. Served with crusty bread, this soup makes for a hearty meal!

Make-Ahead and Storage

This soup is not only delightful when fresh but also great for meal prep. You can make a large batch and refrigerate it for up to 4 days. When storing, ensure it cools completely before transferring it to airtight containers to prevent condensation, which can dilute the flavor. You can also freeze the soup for up to 3 months; just remember to leave some space in the container as it will expand when frozen.

To reheat, simply warm it gently on the stovetop over low heat, stirring occasionally, until heated through. If the soup thickens in the fridge or freezer, add a splash of vegetable broth as you reheat to restore your desired consistency.

Serving Suggestions

This Jamaican Pumpkin Coconut Soup is delicious on its own, but I love serving it with a side of crusty bread or warm tortillas for dipping. For a heartier meal, consider pairing it with a simple salad topped with avocado and cilantro, which complements the soup's flavors beautifully. Additionally, a sprinkle of toasted pumpkin seeds can add a delightful crunch and a nutritional boost while enhancing presentation.

For those who prefer a spicier kick, a drizzle of hot sauce or a sprinkle of red pepper flakes adds an exciting dimension. You can also experiment with toppings like sour cream or yogurt for a creamy contrast, or even serve it chilled as a refreshing starter during warmer months.

Questions About Recipes

→ Can I use frozen pumpkin?

Yes, frozen pumpkin works well. Just make sure to thaw it completely before adding it to the pot.

→ How can I make it vegan?

This recipe is already vegan! Just ensure that the vegetable broth is plant-based.

→ Can I store leftovers?

Absolutely! Store any leftover soup in an airtight container in the fridge for up to 3 days. It reheats beautifully.

→ What can I serve with this soup?

It's delicious on its own, but it pairs well with a fresh salad or crusty bread for dipping.