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Jamaican Pumpkin Soup with Savory Dumplings Recipe

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★★★★★

4.4 from 77 reviews

This traditional Jamaican Pumpkin Soup is a hearty, creamy, and flavorful dish featuring pumpkin, yam, chocho, and rich spices simmered in a savory vegetable broth with coconut milk. It includes homemade dumplings that absorb the aromatic flavors, delivering a comforting Caribbean experience perfect for any season.

Ingredients

Scale

Soup Ingredients

  • 4 cups pumpkin (peeled and chopped)
  • 6 cups vegetable broth (or 6 cups water plus 2 vegetable bouillon cubes)
  • 1 cup coconut milk
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 2 green onions (chopped)
  • 1 medium white potato (peeled and cubed)
  • 2 stalks celery (chopped)
  • 1 medium carrot (chopped)
  • 1/4 teaspoon dried thyme (or 1 sprig fresh thyme)
  • 1/4 teaspoon allspice
  • 1 Scotch Bonnet pepper (whole, do not pierce)
  • Salt to taste
  • 1 pound yellow yam (or white yam, peeled and cubed)
  • 1 medium chocho (chayote, peeled and chopped)

Dumpling Ingredients

  • 1/2 cup all-purpose gluten-free flour (e.g. Krusteaz)
  • 1/4 teaspoon salt
  • About 1/4 cup water (enough to form stiff dough)

Instructions

  1. Prepare the Soup Base: Bring the vegetable broth to a boil in a large pot. Add the peeled and chopped pumpkin and cook until soft, about 10 minutes. Carefully mash the pumpkin with a fork to help thicken the soup.
  2. Add Vegetables and Seasoning: Stir in the coconut milk, chopped onion, minced garlic, green onions, celery, carrot, white potato, cubed yam, chopped chocho, dried thyme, and allspice. Place the whole Scotch Bonnet pepper on top, taking care not to pierce it as it is very hot. Add salt to taste.
  3. Cook the Soup: Let the soup simmer gently for approximately 20 minutes, allowing all the flavors to meld together and the vegetables to become tender.
  4. Make the Dumplings: In a mixing bowl, combine the gluten-free flour and salt. Gradually add water and mix with your hands to form a stiff yet pliable dough. If the dough is too dry, add a little more water; if too soft, add more flour.
  5. Form the Dumplings: Pinch off small coin-sized pieces of dough and roll each between the palms of your hands to form small cylindrical dumplings.
  6. Add Dumplings to Soup: Add the dumplings to the simmering soup at least 15 minutes before the soup is finished cooking, allowing them to cook through and absorb the flavorful broth.
  7. Final Simmer and Serve: Continue to cook the soup until the dumplings are firm and cooked through. Remove the Scotch Bonnet pepper before serving to avoid excessive heat. Serve hot and enjoy your authentic Jamaican pumpkin soup.

Notes

  • Keep the Scotch Bonnet pepper whole while cooking to infuse heat without making the soup overly spicy.
  • You can substitute yellow yam with white yam if preferred.
  • Gluten-free flour is used to make the dumplings suitable for gluten-sensitive individuals.
  • If you prefer a spicier soup, carefully pierce the pepper or add a small amount of cayenne pepper instead.
  • Adjust salt according to your taste preferences and dietary requirements.

Keywords: Jamaican Pumpkin Soup, Caribbean Soup, Gluten-Free Soup, Pumpkin Soup with Dumplings, Scotch Bonnet Pepper Soup

Find it online: https://cookwithruby.com/jamaican-pumpkin-soup-with-savory-dumplings-recipe/