Jamaican Pumpkin Soup
Enjoy a vegan rendition of Jamaican Saturday soup - so wholesome, filling and packed with flavour.
Servings 6 people
- 1 lb Pumpkin (450g) roughly 4 cups, chopped
- 1/2 cup coconut milk (120ml)
- 10 cups vegetable stock (2 1/2 litres) see notes for the link
- 2 cans jackfruit shredded (core discarded)
- 1 cho cho chopped
- 2 medium carrots chopped
- 1 medium sweet potato chopped
- 1/2 - 1 lb yellow yam (450g)
- 3 tbsp homemade cock soup mix see recipe notes
- 3 scallion chopped
- 4 garlic cloves chopped
- 1/2 tbsp parsley
- 1/2 tsp black pepper
- 1 onion powder/granules
- 6 sprigs of thyme
- 10 pimento berries
- pink salt if needed
For the dumpling
- 2 cups gluten free flour (272g)
- 1/2 cup warm water (120ml)
- 1/2 tsp pink salt
Bring the large stock pot to the boil with the vegetable stock.
Meanwhile, add half of the pumpkin to the pot.
Allow the pot to boil for 10 minutes then mash the pumpkin (use a potato crusher or fork). This will form as your base.
To make the dumpling
Prepare the dumpling by adding the flour and pink salt to a medium bowl.Pour the water into the flour in intervals to form a pliable dough ball.
Pinch off about golf ball size of the dough and form into discs or roll in the palm of your hand to make spinners.
Add the dumpling to the pot.
Then add all of the ingredients excluding the parsley, black pepper, onion granules and coconut milk.
Reduce the heat to medium and simmer for an hour.
Half way through cooking add the coconut milk, parsley, black pepper and onion granules, pink salt if needed stir and do a taste test and adjust accordingly.
Continue to simmer for another 30 minutes during this time the soup should have thickened. Mash some more pumpkin for a thicker texture.
Remove the thyme steams, scotch bonnet and pimento berries prior to serving.
- You will need a large stock pot that holds 2 quarts/2 litres.
- For best results use both Vegetable Broth and my Homemade Cock Soup Mix (click the link to access both).
- Use whatever vegetables you want, you can mirror my recipe or simply include some of your favourites.
- Use zucchini if you can't get hold of cho cho/christophine/chayote and you may want to include swede/turnips if yam etc... isn't a option.
- Be sure to mash half of the pumpkin before hand to make the base of the soup.
- If you can't obtain calabaza squash, simply use butternut or any other squash. It won't impact the outcome of the recipe.
Calories: 312kcal | Carbohydrates: 63g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 2455mg | Potassium: 868mg | Fiber: 8g | Sugar: 11g | Vitamin A: 16197IU | Vitamin C: 21mg | Calcium: 86mg | Iron: 4mg