📝 About This Recipe
Transport your senses to the islands with this vibrant, velvety Caribbean Pumpkin Soup, rooted in the culinary traditions of Jamaica and Trinidad. This soulful dish features the starchy, sweet Calabaza squash simmered in a rich coconut milk broth infused with aromatic thyme, pimento berries, and a hint of Scotch bonnet heat. It is a celebratory one-pot masterpiece that balances creamy textures with the bold, sun-drenched flavors of the West Indies.
🥗 Ingredients
The Soup Base
- 3 pounds Calabaza Squash (or Butternut) (peeled, deseeded, and cut into 1-inch cubes)
- 6 cups Vegetable or Chicken Stock (low sodium preferred)
- 14 ounces Full-fat Coconut Milk (one canned tin)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 3 pieces Scallions (chopped, white and green parts separated)
Aromatics and Spice
- 4 sprigs Fresh Thyme (whole stems)
- 6 pieces Pimento Berries (Allspice) (crushed slightly)
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Coconut Oil (for sautéing)
- to taste Sea Salt and Black Pepper
The Finish
- 1/2 piece Lime Juice (freshly squeezed)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven or stockpot, heat the coconut oil over medium heat until shimmering.
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2
Add the diced onion and the white parts of the scallions. Sauté for 5 minutes until the onions are translucent and fragrant.
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3
Stir in the minced garlic and grated ginger, cooking for just 60 seconds to release their oils without browning the garlic.
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4
Add the cubed pumpkin (Calabaza) to the pot. Stir well to coat the squash in the aromatic oil and cook for 3-4 minutes.
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5
Pour in the vegetable or chicken stock and the coconut milk. Stir to combine all ingredients.
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6
Toss in the thyme sprigs, crushed pimento berries, and the whole Scotch bonnet pepper. Important: Do not cut the pepper if you want a mild flavor; the skin provides the aroma without the intense burn.
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7
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer for 25-30 minutes, or until the pumpkin cubes are fork-tender and beginning to break apart.
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9
Carefully remove the Scotch bonnet pepper, the thyme stems, and the pimento berries (if you can find them) and discard.
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10
Using an immersion blender, pulse the soup until it reaches your desired consistency. For a traditional 'chunkier' Caribbean style, blend only half; for a modern velvety finish, blend until completely smooth.
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11
Season with sea salt and freshly cracked black pepper to taste. If the soup is too thick, add a splash more stock.
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12
Stir in the fresh lime juice right before serving to brighten the earthy flavors of the squash.
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13
Ladle into warm bowls and garnish with the remaining green scallions and chopped parsley.
💡 Chef's Tips
If you cannot find Calabaza squash, a mix of Butternut squash and Hubbard squash provides the closest texture and sweetness. Be extremely careful not to burst the Scotch bonnet pepper while stirring, as the seeds will make the soup incredibly spicy. For an extra layer of flavor, roast the pumpkin cubes in the oven at 400°F for 20 minutes before adding them to the pot. To make it a true 'One-Pot' meal, add traditional Caribbean 'spinners' (small flour dumplings) during the last 10 minutes of simmering. Always taste for salt at the very end, as the reduction of the stock concentrates the natural sodium.
🍽️ Serving Suggestions
Serve with warm, buttered Hard Dough (Hardo) bread for dipping. Pair with a side of Jamaican fried dumplings (festivals) for a sweet and savory contrast. A crisp, cold Red Stripe beer or a glass of ginger beer cuts through the creaminess perfectly. Top with a few drops of Caribbean hot pepper sauce if you prefer an extra kick of heat. Serve as a starter for a main course of jerk chicken or steamed snapper.