Jamaican Pumpkin Soup

This rich, creamy soup is one of my favorite recipes to serve during the fall season. Guests timid to try pumpkin as a soup are always blow away by the flavor and texture, deeming it delicious and a new favorite.

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What You Eat Matters...

Orange foods are prevalent during the fall months as sweet potatoes, yams, carrots, squash, pumpkin are ready for harvest.   This Jamaican Pumpkin Soup is rich, creamy with delightful flavor from synergetic spices.  Turmeric, ginger and allspice support digestion, stabilizes blood sugar and are anti-inflammatory.   Combined with orange foods full of beneficial carotenoids, aka beta carotene, emotional wellbeing is supported, enhancing creative process and emotional expression.

My recipe allows you to prepare this soup in just under an hour.  However, it can be easily converted to a crock pot recipe.   Simply add all the ingredients to a 6-quart crock pot.  Turn on low for 8 hours.   Then using an immersion blender or upright blender, puree the mixture until smooth.  Add in the cream and garnish each serving with pepitas.

*Chef Note:  Don’t fret if you don’t have an immersion blender.  Carefully transfer the mixture to an upright blender and process until smooth.  You may need to divide it into two batches.   Return to the cook pot and following remaining steps.


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