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To make a rich and tasty Jamaican pumpkin soup, you need simple base ingredients. The main star is the pumpkin. Use one medium pumpkin, peeled and diced. It gives the soup a sweet, creamy texture. Next, chop one large onion and mince two garlic cloves. They add great flavor.

Jamaican Pumpkin Soup

Warm up with a delicious scoop of Jamaican Pumpkin Soup, a hearty and flavorful comfort dish that blends creamy pumpkin with rich spices. Learn how to create this delightful recipe with essential ingredients like coconut milk, ginger, and Scotch bonnet peppers, plus tips for delicious variations. Perfect for any occasion, this soup is sure to impress friends and family. Dive into the full recipe now and bring a taste of Jamaica to your kitchen!
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Ingredients
  

1 medium pumpkin, peeled and diced

1 large onion, chopped

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

2 medium carrots, diced

1 medium potato, peeled and diced

1 can (14 oz) coconut milk

4 cups vegetable broth (or chicken broth)

1 teaspoon ground allspice

1 teaspoon thyme (fresh or dried)

1-2 Scotch bonnet peppers (whole for mild, chopped for spicy)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the diced carrots, potato, and pumpkin to the pot, mixing well. Sauté the vegetables for another 5-7 minutes, stirring occasionally.

        Pour in the vegetable broth and add the whole Scotch bonnet pepper (if you like it less spicy, leave it whole; chop it if you prefer more heat). Bring the mixture to a boil.

          Once boiling, reduce the heat and let it simmer uncovered for about 20 minutes or until the vegetables are tender.

            Add the coconut milk, ground allspice, thyme, salt, and pepper. Mix well and let it simmer for another 5-10 minutes to allow the flavors to meld.

              Remove the Scotch bonnet pepper before blending the soup. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend it only partially.

                Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro or parsley.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                    - Presentation Tips: Serve the soup in bowls drizzled with a bit of coconut cream and a sprinkle of fresh herbs on top for a beautiful finish.