Jamaican Pumpkin Soup
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 2 tablespoons oil of choice (I like to use avocado oil)
- 4 cloves garlic (minced)
- 1 white or yellow onion (chopped)
- 2 scotch bonnet peppers (minced, or habanero chiles)
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 1 small or medium pumpkin (peeled, cubed - I use sugar/pie pumpkins)
- 1 yam (peeled, chopped)
- 15 dried pimento berries (also known as allspice)
- 4-6 sprigs fresh thyme
- 4 cups vegetable stock
- 1 13.5-ounce can full-fat coconut milk
- ¼ tsp black pepper
- juice of one lime (plus extra for serving)
- salt to taste
- 2 teaspoons granulated sugar (OPTIONAL, see notes)
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Preparation
Step 1
In a large pot over medium heat, add the oil, garlic, onion, peppers, carrot and celery. Saute and stir for 5 minutes, or until the onions are starting to appear translucent.
Step 2
Add the pumpkin, yam, pimento berries, and thyme. Saute for 10 minutes longer, stirring frequently.
Step 3
Add the vegetable stock, coconut milk, and pepper.
Step 4
Turn the heat to high and bring to a boil.
Step 5
Cover, and reduce the heat to a simmer.
Step 6
Simmer for 30 minutes, or until the pumpkin is fork-tender.
Step 7
Turn off the heat, add the lime juice, and salt to taste. If using sugar, stir it in now.
Step 8
Serve with lime wedges, if desired.
Step 9
Enjoy!
Step 10
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