Jamaican Pumpkin Soup

A delicious pumpkin soup full of Caribbean flavors.

Course Main Course, Soup

Cuisine American, Caribbean, Western

Prep Time 5

Cook Time 7

Servings

Calories 101kcal

Heat oil in the bottom of a large soup pot.
Add in the onions and sauté for 5-7 minutes, until soft.
Stir in garlic, ginger, pimento, cinnamon, and thyme and fry for 30 seconds until fragrant.
Add the pumpkin, carrot, stock, and chili (if using), season to taste, mix well, cover and simmer for 30 minutes until the pumpkin is cooked through.
Switch off the heat and stir in the coconut milk.
Let the soup cool down, remove thyme sprigs before blending it to your desired smoothness.
Serve warm.

Add all ingredients to the Instant Pot insert. Place the lid on your Instant Pot and lock. Set the vent to 'sealing,' position.
Select the manual or pressure cook button (depending upon the Instant Pot model), select high pressure and set the timer to 7 minutes.
When cook time is done, release the pressure with a quick pressure release.
Then let the Jamaican pumpkin soup cool for a few mins before puréeing with an immersion blender.
Serve warm.

If you don't have Jamaican Pumpkins (Caribbean Pumpkin) then feel free to use butternut squash instead.
For a thicker soup reduce the liquid by about a half of cup. For a thinner soup add extra stock.
Feel free to use full fat coconut milk or heavy cream if you prefer.
If not vegan or vegetarian, feel free to use chicken stock instead of vegetable stock.
You can also add in some potato or sweet potato if you prefer.

There is just 1 Freestyle SmartPoint in a serving of Jamaican pumpkin soup.