Best 6 Jamaican Coconut Pumpkin Soup Recipes

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

JAMAICAN PUMPKIN SOUP

Steps:

• Sauté onions in butter in a large pot until transparent.
• Add pumpkin and fill with stock.
• Add the remaining ingredients and bring to boil
• (Put Scotch Bonnet Pepper in Whole).
• Simmer for about half an hour or to desired consistency.
• Remove Scotch bonnet pepper and serve hot.

JAMAICAN PUMPKIN SOUP

Steps:

• In a saucepan, or stockpot (large enough to hold all the ingredients) over medium heat, bring the chicken stock to a simmer. Add all the ingredients except the buttermilk and coriander and simmer for 20 minutes, or until the potatoes and pumpkin are tender. The stock should completely cover all ingredients by at least 2 inches.
• Remove the bay leaf and pour the soup into a blender or food processor and process until smooth.
• Return the soup to the pot and heat through. Stir in the buttermilk or evaporated milk. Divide the soup into serving bowls and garnish with the coriander.

PUMPKIN SOUP WITH COCONUT MILK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
• Bake in the preheated oven until soft, about 45 minutes.
• While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
• Bake in the preheated oven until soft, 30 to 40 minutes.
• Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
• Puree soup using an immersion blender until smooth.

SPICY COCONUT PUMPKIN SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

JAMAICAN PUMPKIN-COCONUT-SOUP

Steps:

• Peel and chop onion.
• Remove the seeds of jalapeno pepper and cut into slices.
• Peel and chop pumpkin.
• Stew onion, jalapeno pepper and pumpkin in olive oil.
• Add potato, ginger and lemongrass.
• Add vegetable stock, boil up the soup and let it simmer until pumpkin is done.
• Remove lemongrass and mash the soup to puree.
• Reheat (but not broil) the soup with coconut milk and green curry, taste soup with salt and pepper.