That Girl Cooks Healthy

  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Useful Articles
  • 7 Day Detox Juicing Meal Plan
menu icon
go to homepage
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Useful Articles
  • 7 Day Detox Juicing Meal Plan
subscribe
search icon
Homepage link
  • Home
  • About Me
    • FAQ/Disclaimer
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Useful Articles
  • 7 Day Detox Juicing Meal Plan
×
BLANK » Recipe Index » Caribbean Dishes

Pumpkin Punch (Vegan)

July 22, 2023 by Charla Leave a Comment

Jump to Recipe Print Recipe

Learn how to make this delicious vegan style pumpkin punch recipe. Made from fresh pumpkin, plant based milk, sea moss gel and filled with a medley of spices.

Two smoothies with cinnamon sticks on top.

Whenever I have a surplus of pumpkins in the house, the first thing I do is make some punch with it.

In my house, punch is already our favourite fall back drink, because it brings back some many fond memories and it's also incredibly filling, when made the island way.

What is pumpkin punch?

In short, it is a drink made from pumpkin, typically Calabaza which is the Caribbean preferred choice of pumpkin to use (the one with the dark green skin).

The pumpkin is steamed or boiled and then combined with one or a number of the following - stout, guinness, rum and/or supligen.

The usual spices and taste enhancers such as nutmeg, cinnamon, vanilla and condensed milk are used as well.

Some people make their punch alcoholic, where others would make theirs alcohol free.

In my house would would make 2 batches, one for the grown ups and another for the children, just like many Caribbean drinks.

Ingredients that are needed to make the pumpkin punch.

My vegan rendition

My version of this drink is dairy free and vegan friendly. I like to use a combination of coconut milk and almond milk.

You don't have to do this but I like a balance of both plant based milk(s). The almond milk is a great substitute for supligen.

I also prefer to steam the pumpkin using my steaming basket as opposed to boiling it as it is a much quicker and safer method.

By steaming, it helps to retain the majority of the nutritional value. It also yields a much better colour and texture.

This is the reason why I prefer to steam my vegetables, where possible and you will notice my more recent recipes will adapt this method.

 

To really optimise the nutritional content even more I like to add some sea moss gel. I pretty much use sea moss gel in almost all my beverages.

Along with some vanilla, nutmeg, cinnamon, allspice ginger (ground form) vanilla and I sweeten the punch to taste with my homemade coconut condensed milk.

Please don't ask me how much condensed milk to use, it's really a matter of YOUR preference.

Some people like their punch extra sweet while others, prefer a subtle hint of sweetness.

Overhead shot of the pumpkin drinks

Pumpkin juice benefits

  • High in vitamins B1, B2, B6, C, E and beta carotene
  • High in minerals potassium, phosphorus, calcium, magnesium and iron
  • Helps arterial circulation
  • Aids kidney stone problems
  • Eases digestion and fights inflammation
  • Promotes healthy skin (source)

The steps

  • Fill a large saucepan by ⅓ with water with the steaming basket resting in the saucepan and bring to the boil.
  • Add the pumpkin to the steaming basket and cover with the lid. If you don't have a steaming basket then simply use a large saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetable.
  • Reduce the heat to medium-low and steam the pumpkin until tender (this should take several minutes).
  • Once cooked, allow to slightly cool before adding the pumpkin to the blender.
  • Add the almond milk, coconut milk, sea moss gel, spices and vanilla to the blender.
  • Blitz into a smooth consistency.
  • Stir in the coconut condensed milk to taste.

Notes and tips

  • You don't have to use both coconut milk and almond milk, you can use one plant based milk instead.
  • If you aren't able to source pumpkin you can use butternut squash as an alternative.
  • Calabaza pumpkin, has the dark green skin and it is available at Caribbean/Asian/Latino neighbourhoods/supermarkets.
  • If you don't have a steaming basket then simply use a saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetables.
  • You will need my Sea Moss Gel Recipe and my Coconut Condensed Milk Recipe too.
  • I highly recommend using a high speed blender so that it completely purees the pumpkin.
Close up of the smoothie

More punch and juice recipes to try

  • Okra Punch
  • Soursop Punch
  • Beetroot Punch
  • Jamaican Sexy Juice
  • Caribbean Peanut Punch
  • Guava Juice Recipe
  • Tamarind Juice
  • June Plum Juice
  • Sea Moss Drink

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Punch with cinnamon stick resting on the top.

Pumpkin Punch (Vegan)

Learn how to make this delicious vegan style pumpkin punch recipe. Made from fresh pumpkin, plant based milk, sea moss gel and filled with a medley of spices.
No ratings yet
Print Pin Rate
Course: Smoothie and drinks
Cuisine: Jamaican
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 284kcal
Author: Charla

Ingredients

  • 4 cups pumpkin (464g) chopped
  • 2 cups almond milk (475ml)
  • 2 cups coconut milk (475ml)
  • ½ cup sea moss gel (118ml)
  • 1 teaspoon cinnamon (2g)
  • 1 teaspoon nutmeg (2g)
  • ½ teaspoon ginger (1g)
  • ⅛ teaspoon allspice (025g)(ground pimento)
  • 1 tablespoon vanilla (13g)
  • coconut condensed milk to taste
US Customary - Metric

Instructions

  • Fill a large saucepan by ⅓ with water with the steaming basket resting in the saucepan and bring to the boil.
  • Add the pumpkin to the steaming basket and cover with the lid.
  • If you don't have a steaming basket then simply use a large saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetable.
  • Reduce the heat to medium-low and steam the pumpkin until tender (this should take several minutes).
  • Once cooked, allow to slightly cool before adding the pumpkin to the blender.
  • Add the almond milk, coconut milk, sea moss gel, spices and vanilla to the blender.
  • Blitz into a smooth consistency.
  • Stir in the coconut condensed milk to taste.

Notes

  • You don't have to use both coconut milk and almond milk, you can use one plant based milk instead.
  • If you aren't able to source pumpkin you can use butternut squash as an alternative.
  • Calabaza pumpkin, has the dark green skin and it is available at Caribbean/Asian/Latino neighbourhoods/supermarkets.
  • If you don't have a steaming basket then simply use a saucepan and fill it by no more than ¼ of water. This method will help to create steam and not boil the vegetables.
  • You will need my Sea Moss Gel Recipe and my Coconut Condensed Milk Recipe too.
  • I highly recommend using a high speed blender so that it completely purees the pumpkin.

Nutrition

Calories: 284kcal | Carbohydrates: 12g | Protein: 4g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 180mg | Potassium: 654mg | Fiber: 1g | Sugar: 4g | Vitamin A: 9878IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

More Caribbean Dishes

  • 2 glasses of mauby with ice
    Homemade Mauby Drink (Caribbean Bark Beverage)
  • 2 snapper with yuca and oranges garnished
    Baked Snapper (Mojo Style)
  • 2 sea bream on a platter
    Sea Bream Recipe (Air Fried)
  • 2 cups and a bowl of souse
    Chicken Foot Souse

About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




a picture of Charla

Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

About me

Popular

  • 2 glasses of okra water in a glass.
    How to Prepare Okra Water
  • Stewed tofu in a frying pan
    Brown Stew Tofu
  • A stack of green pancakes with fruit
    Banana Spinach Pancakes
  • 2 glasses of smoothie
    Pineapple Banana Orange Smoothie
  • two bowls of pudding with garnish.
    Quinoa Pudding (Dairy free, Vegan, GF)
  • two glasses on drink
    Mint Lime Drink

As Featured In

Footer

↑ back to top

Featured In

About

  • Privacy Policy

Contact

  • Contact
  • FAQ

Copyright © 2025 That Girl Cooks Healthy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required