Vegan Jamaican Pumpkin Soup Recipe

I am definitely obsessed with everything pumpkin, so you know that autumn is my favorite time of the year. It always puts me in the mood for some authentic Jamaican pumpkin soup. I ditch the meat and add in as many veggies as I can.

This recipe is also a hit in my house because my son is now a vegetarian and is in love with this dish. I honestly didn’t expect him to like it as much as he does, but every time I make it, he goes back for seconds. I think it’s the creamy texture from the pumpkin and coconut milk.

It is my favorite dish because the pumpkin blends perfectly with the herbs and seasonings, and when you add the dumplings, corn, and a little heat from Scotch bonnet, it’s even better. In this post, I will show you how to make this amazing Jamaican pumpkin soup.

So stay tuned.

Why You’ll Love This Recipe

You’ll love this vegan Jamaican pumpkin soup because it’s simple, rich, and packed with flavor.

I like that it doesn’t need meat or special ingredients. The pumpkin provides the creamy texture, and when it’s mixed with coconut milk, thyme, dumplings, corn, and pimento berries, it hits the spot every single time.

This soup also stretches really well, making it perfect for family dinners or meal prep. I usually make a big pot and reheat it during the week.

Ingredients

• ½ large pumpkin (peeled and chopped)
• 1 corn on the cob (cut into pieces)
• 1 medium onion (chopped)
• 2 garlic cloves (crushed)
• 2 pimento berries
• 2 medium carrots (chopped)
• 1 small piece of yam (peeled and chopped)
• 1 green banana (peeled and sliced)
• 1 small sweet potato (peeled and chopped)
• 1 medium Irish potato (peeled and chopped)
• 4–5 cups water
• 1 can of coconut milk
• 1 tsp grated fresh ginger
• 1 stalk scallion (crushed)
• 2 sprigs thyme
• 1 Scotch bonnet pepper (whole)
• 1 tbsp all-purpose seasoning (or to taste)
• Fresh parsley (chopped, for garnish)

For the Dumplings

• 1 cup flour
• Water (enough to form a dough)

How To Make Jamaican Pumpkin Soup?

Whenever I am making this soup, I always wash and cut up the corn, pumpkin, onion, and garlic first. I use about half a large pumpkin for this recipe. The pieces don’t need to be perfect since they’ll be blended later.

Bring 4–5 cups of water to a boil on the stove. Once boiling, add the pumpkin, corn, onion, garlic, and pimento berries to the pot. Cover and let everything cook until the pumpkin is soft.

Blend the Pumpkin and make the dumplings

Once the pumpkin is tender, scoop it out of the pot, leaving the other vegetables behind. Blend the cooked pumpkin until smooth, then pour it back into the pot. If you prefer, you can mash the pumpkin right in the pot instead of blending.

In a bowl, combine the flour and enough water to make a soft dough. Roll small pieces between your palms to form dumplings. Set aside while you prep the remaining ingredients.

Prepare the Ground Provisions

Peel the yams and green figs. To prevent browning, place them in a bowl of lemon water until ready to use.

Chop the carrots into small pieces. Cut the yams, green figs, and potatoes into bite-sized chunks.

Add Everything to the Pot

Add the dumplings, yams, green figs, and carrots to the pot with the blended pumpkin mixture. If needed, add a bit more water. Cover and let cook for about 5 minutes.

Then add the sweet potato, Irish potato, and a few more pieces of pumpkin. This gives the soup that signature thick and hearty texture.

Add Coconut Milk and Seasoning

Pour in the coconut milk, then grate in the ginger. Add scallion, thyme, and Scotch bonnet pepper. Then, season with all-purpose seasoning or to your taste. Stir well, cover, and let the soup simmer for about 10 minutes.

Finish with Fresh Herbs

Once everything is tender, add the chopped fresh parsley. Give it one last stir and turn off the heat. The soup should be rich, creamy, and full of color.

Tips for Success

• Blend or mash: You can either blend the pumpkin or mash it in the pot — it’s up to you.
• Add coconut milk last: This keeps the flavor fresh and creamy.
• Don’t overcook the potatoes: Add them later so they don’t break apart.
• Soak green figs and yams: A little lemon water helps stop browning.
• Adjust spice: Keep the Scotch bonnet whole if you want mild heat, or slice it for more spice.

Storage and Leftovers

Let the soup cool completely before storing. Keep it in the refrigerator for up to three days. Whenever I am reheating, I usually add just a splash of water or coconut milk before warming.

For longer storage, freeze in airtight containers for up to a month. Defrost in the fridge overnight and reheat on the stove.

This vegan Jamaican pumpkin soup is warm, filling, and flavorful. The coconut milk gives it that creamy texture, while the Scotch bonnet and thyme bring the right amount of kick.

It’s a true comfort dish that is simple to make, healthy, and perfect for days when you just want something wholesome and satisfying. Even if you’re not vegan, this soup will win you over with one spoonful.

More Jamaican Vegan Recipes

• Easy Jamaican Jerk Black Bean Burger
• Vegan Jamaican Stew Peas In Coconut Milk
• Ackee And Chickpeas: A Jamaican Vegan Dish
• How To Make Jamaican Callaloo Stew Greens?

Vegan Jamaican Pumpkin Soup Recipe

Recipe by Ren PetersCourse: SoupsCuisine: JamaicanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

1

hour 

10

minutes

Calories

280

kcal

A creamy vegan Jamaican pumpkin soup packed with vegetables, dumplings, and coconut milk. It’s hearty, flavorful, and easy to make any day of the week.

Ingredients

• ½ large pumpkin (peeled and chopped)

• 1 corn on the cob (cut into pieces)

• 1 medium onion (chopped)

• 2 garlic cloves (crushed)

• 2 pimento berries

• 2 medium carrots (chopped)

• 1 small piece of yam (peeled and chopped)

• 1 green banana (peeled and sliced)

• 1 small sweet potato (peeled and chopped)

• 1 medium Irish potato (peeled and chopped)

• 4–5 cups water

• 1 can coconut milk

• 1 tsp grated fresh ginger

• 1 stalk scallion (crushed)

• 2 sprigs thyme

• 1 Scotch bonnet pepper (whole)

• 1 tbsp all-purpose seasoning (or to taste)

• Fresh parsley (chopped, for garnish)

• For the Dumplings

• 1 cup flour

• Water (enough to form a dough)

Directions

• Wash and cut up the corn, pumpkin, onion, and garlic. I use about half a large pumpkin for this recipe. The pieces don’t need to be perfect since they’ll be blended later.
• Bring 4–5 cups of water to a boil on the stove. Once boiling, add the pumpkin, corn, onion, garlic, and pimento berries to the pot. Cover and let everything cook until the pumpkin is soft.
• Once the pumpkin is tender, scoop it out of the pot, leaving the other vegetables behind. Blend the cooked pumpkin until smooth, then pour it back into the pot. If you prefer, you can mash the pumpkin right in the pot instead of blending.
• In a bowl, combine the flour and enough water to make a soft dough. Roll small pieces between your palms to form dumplings. Set aside while you prep the remaining ingredients.
• Peel the yams and green figs. To prevent browning, place them in a bowl of lemon water until ready to use.
• Chop the carrots into small pieces. Cut the yams, green figs, and potatoes into bite-sized chunks.
• Add the dumplings, yams, green figs, and carrots to the pot with the blended pumpkin mixture. If needed, add a bit more water. Cover and let cook for about 5 minutes.
• Then add the sweet potato, Irish potato, and a few more pieces of pumpkin. This gives the soup that signature thick and hearty texture.
• Pour in the coconut milk, then grate in the ginger. Add scallion, thyme, and Scotch bonnet pepper. Then, season with all-purpose seasoning or to your taste. Stir well, cover, and let the soup simmer for about 10 minutes.
• Once everything is tender, add the chopped fresh parsley. Give it one last stir and turn off the heat. The soup should be rich, creamy, and full of color.