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+ servings

Jamaican Pumpkin Soup

Enjoy a vegan rendition of Jamaican Saturday soup - so wholesome, filling and packed with flavour.
Course Soup
Cuisine Jamaican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 people
Calories 312kcal
Author Charla


  • 1 lb Pumpkin (450g) roughly 4 cups, chopped
  • ½ cup coconut milk (120ml)
  • 10 cups vegetable stock (2 ½ 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
  • ½ - 1 lb yellow yam (450g)
  • 3 tablespoon homemade cock soup mix see recipe notes
  • 3 scallion chopped
  • 4 garlic cloves chopped
  • ½ tablespoon parsley
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder/granules
  • 6 sprigs of thyme
  • 10 pimento berries
  • pink salt to taste (if needed)

For the dumpling

  • 2 cups gluten free flour (272g)
  • ½ cup warm water (120ml)
  • ½ teaspoon 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