• Servings 6
  • Prep 20 min
  • Cook 45 min
  • Cuisine
  • Skill Level

Jamaican Cream of Pumpkin Soup


  • 4 tbs unsalted butter
  • 2 large onions, minced
  • 2 lbs Calabaza pumpkin (available at Latin markets)
  • 5 cups chicken stock
  • 1 cup light cream
  • kosher salt and freshly ground black pepper to taste
  • Dash of hot pepper sauce
  • freshly ground nutmeg


  • Heat the butter in a large saucepan add the onions and saute until tender, but not browned.
  • Peel the pumpkin and remove any strings and or seeds and cut into 1 inch cubes.
  • Add the pumpkin and chicken stock, cover and simmer for about 45 minutes. Pumpkin should almost be disintegrating.
  • Let cool slightly and press through a wire mesh sieve or place in a food processor and pulse until almost smooth. Be careful not to over process.
  • Return the the sauce pan and season to taste with salt and pepper.
  • Add the cream and hot pepper sauce and gently reheat.
  • Pour into serving dishes and sprinkle with a little nutmeg if desired.

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