Ital Jamaican Pumpkin Soup
This Authentic Jamaican Pumpkin Soup is the ultimate bowl of Caribbean comfort food—rich, hearty, and packed with bold island flavor. Made with creamy pumpkin, yellow yam, potatoes, dumplings, and traditional Jamaican seasonings, this nourishing soup simmers into a thick, flavorful meal that's both satisfying and comforting. The pumpkin creates a naturally silky broth while fresh herbs, garlic, scallions, and Scotch bonnet pepper add depth and warmth to every spoonful. Whether served on a rainy day, for a family gathering, or as a traditional Saturday soup, this Jamaican pumpkin soup is wholesome, filling, and guaranteed to become a treasured family favorite.
Equipment
- Large deep pot
- Chopping board
- Knive
- Large Bowl
Ingredients
- ½ piece Calabaza Butternut Squash or Kobocha use 1 whole gourd
- 1 cup Golden onion Diced
- 13 oz Coconut Milk one whole can
- 4 cloves Minced Garlic Fresh
- 1 tbsp All - Purpose caribbean seasoning
- 1 tbsp Italian Seasoning
- 1½ cup Cubed Carrots
- 2 tbsp Salt Salt to taste
- 1 tsp Paprika
- 1 whole Scotch Bonnet Pepper Optional
- 1-2 whole cubed Sweet potato quantity depends on size
- 5 springs Thyme
- 2 stalks Green onion Whole chopped
- 2 liters Water add more water if needed
- 3 balls Pimento Berries
Dumplings
- ¼ cup Water add gradually to create a dough
- 1 cup All-Purpose Flour
- ½ cup Cornmeal (Super fine ground)
- ½ tsp Salt
Instructions
- First, start by scooping out the pumpkin seeds then, cut up your vegetables, onions, carrots, and pumpkin into medium to small sized cubes. Then add water, thyme, pimento berries, and green onions to your pot, and boil.
- Once the water is at a roaring boil, add onions,green onions carrots and pumpkins to the pot along with fresh thyme. Allow to boil for 30 minutes or until the pumpkin and carrots are soft.
- Scoop out half of the pumpkin and carrots and blend with an immersion blender or in a blender and return the blended pumpkin and carrots back to the soup pot.
- Next add provisions peel and chop (chunky size) your yams and any other ground food that you'd like to add to the soup. Now add spices or pumpkin soup seasonings packet (soft out the noodles And add salt to your liking.
- Let the soup pot simmer til provisions are tender, stir periodically. Lastly, add your corn that's been cut into quarters and dumplings to simmer. Once the corn and dumplings is cooked, the soup is ready to serve.
Dumplings
- Add all dry ingredients to a large bowl, stir with a whisk or dry fingers.
- Add water gradually while mixing the dough with your hands to feel out the texture.
- Once dough has formed let the dough sit for 10 minutes. Pitch off a golf ball size amount of dough and flatten with your fingers and turn the dough as you flatten till you get disk shape.
- For spinners pinch off another piece of dough and roll in between your palms.
- Add dumplings to your soup pot to simmer after 5 minutes your dumpling are done and your pumpkin soup is ready to eat!
You not need all the water in the recipe for dumplings. Pour gradually and watch for dough consistency.
Notes
- If calabaza pumpkin isn't available swap it for butternut squash or my favorite kobocha pumpkin!
- Don't continously cook your soup on a high flame, the bottom ca3n burn from doing this a ruin the soup. Cook soup on medium heat or soft rolling boil.
- Once carrots and pumpkin has become soft from boiling , blend to get a velvety consistency for the broth.
- If scotch bonnet peppersare unavailable in your area use habanero or serrano peppers.
- Cut yams and other root veggies in the same sizes so they finish cooking at the same time.
Dumpling Tips
- To a simmering pot Add dumplings last becaouse they cook quickly.
- don't add to much cornmeal to your dumpling dough,because it will make the dumpling tough in texture.
- Remember the flour from the dumpling with make your soup thicker in the end , so you may have to add more water.
Tried this recipe?Let us know how it was!
