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.
- 2 sweet potatoes, peeled and diced
- 1 quart vegetable broth
- 1 15.5-ounce canned pumpkin
- 3/4 cup red onion, diced
- 1/2 cup celery, diced
- 3 garlic cloves, chopped
- 1" piece fresh ginger, peeled, roughly chopped
- 2 teaspoons salt
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 tablespoon sugar
- 4 cups vegetable broth
- 1 cup water
- 1/2 cup coconut milk or heavy cream
- 1/2 cup pepitas or pumpkin seeds
Steps / Method
- In a large cookpot, add diced sweet potato and vegetable broth and heat to boiling. Cover, reduce heat to a simmer and cook for 15 minutes.
- Add in remaining ingredients except coconut milk and pumpkin seeds, stir to combine, cover and cook for additional 15 minutes or until all vegetables are tender.
- Using an immersion blender, blend until smooth. *See Chef Note
- Add in coconut milk and stir to combine.
- Garnish each serving with 1 tablespoon of pepitas.
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.