Jamaican Pumpkin Soup


Use fresh pumpkin or squash from your garden to make this creamy and spicy Jamaican pumpkin soup. Pureeing this soup lends a smooth texture, while the milk helps to thicken it and add a richness. For an alternative to cream of tomato soup, try this Jamaican dish.

Step 1

Combine the pumpkin and chicken stock in a saucepan and bring to a boil over medium heat. Cook until the pumpkin becomes tender, about 20 to 30 minutes.

Step 2

Transfer the pumpkin and stock to a blender and puree until smooth.

Step 3

Put the onion, celery and butter into the saucepan and heat over medium heat until the vegetables turn soft.

Step 4

Add the flour to the butter mixture and cook, stirring, until the flour turns lightly browned.

Step 5

Pour the pumpkin puree, Scotch bonnet pepper and milk into the saucepan.

Step 6

Lower the heat to low and stir until the soup heats through. Remove the whole Scotch bonnet pepper before serving.

Things You'll Need

  • 1 lb. pumpkin, peeled, seeded and diced
  • 2 cups chicken stock
  • Saucepan
  • Blender
  • ½ cup onion, diced
  • ½ cup celery, diced
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 1 Scotch bonnet pepper, whole
  • 2 cups milk


  • Recipezaar: Jamaican Pumpkin Soup Recipe
  • Jamaica Travel and Culture: Cream of Pumpkin Soup Recipe
  • Food Network Canada: Spicy Pumpkin Soup Recipe
Keywords: Jamaican pumpkin soup, island pumpkin soup, Jamaican soup

About this Author

Athena Hessong began her freelance writing career in 2004. She draws upon experiences and knowledge gained from teaching all high school subjects for seven years. Hessong earned a Bachelor's in Arts in history from the University of Houston and is a current member of the Society of Professional Journalists.