For many Jamaicans, Saturdays were synonymous with the aroma of soup simmering on the stove, a warm and comforting tradition that signaled the weekend was truly here. It was the day when families gathered to enjoy a hearty bowl of soup filled with boiled dumplings, yams, and other ground provisions—a true taste of home. If you grew up savoring those flavorful bowls, this Jamaican Pumpkin Soup recipe will take you right back to those cherished moments. Rich, satisfying, and full of the island’s essence, this soup is especially for those who crave the earthy taste of ground provisions and the nostalgia of boiled dumplings.

Jamaican Pumpkin Soup

Ingredients:

For the Soup:

• 1 lb pumpkin, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 medium Irish potato, peeled and diced
• 1 medium yellow yam, peeled and cubed
• 1 small chocho (chayote), peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 whole Scotch bonnet pepper (optional, for heat)
• 6 cups chicken or vegetable broth
• 1 packet cock soup mix (optional, for extra flavor)
• 2 cups water (as needed)
• Salt and black pepper to taste
• 4-6 dumplings (optional)
• 1/2 lb chicken or beef (optional, for a heartier soup)

Preparation Summary:

Prepare the Vegetables:

1. Peel, dice, and chop the pumpkin, carrots, Irish potato, yellow yam, and chocho. Set aside.
2. Chop the onion, scallion, and mince the garlic. Set aside.

Start the Soup Base:

1. In a large pot, bring the chicken or vegetable broth to a boil.
2. Add the diced pumpkin, carrots, and chocho. Let simmer until the pumpkin is soft (about 15 minutes).
3. Once the pumpkin is tender, use a potato masher or a fork to mash some of the pumpkin pieces directly in the pot to create a thick, rich base for the soup.

Add the Remaining Ingredients:

1. Add the diced Irish potato, yellow yam, onion, scallion, garlic, thyme, and whole Scotch bonnet pepper (if using).
2. If adding chicken or beef, do so now, allowing it to cook thoroughly in the soup.
3. Stir in the cock soup mix (if using) for additional flavor.
4. Let the soup simmer for about 30 minutes or until all the vegetables are tender and the flavors are well combined.

Final Touches:

1. If you’re including dumplings, prepare them while the soup simmers, then add them to the pot. Cook for an additional 10-15 minutes or until dumplings are fully cooked.
2. Taste and adjust the seasoning with salt and black pepper as needed.

Cool & Serve:

1. Remove the Scotch bonnet pepper before serving to avoid making the soup too spicy.
2. Ladle the soup into bowls and serve hot, possibly with a side of bread or crackers.

This recipe brings the warm, comforting essence of Saturday soup to your table, just like in the good old days. For a more detailed recipe and tips on making Jamaican pumpkin soup, check out A YouNique Journey. Enjoy bringing a taste of Jamaica to your kitchen!