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Soup · Caribbean

Jamaican Pumpkin Soup with Coconut and Thyme

40 min Serves 4 ~296 kcal/serving ~£5.00 (£1.25/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 600 g pumpkin, peeled and cubed
  • 400 ml coconut milk
  • 1 onion
  • 2 garlic cloves
  • 3 fresh thyme sprigs
  • 500 ml vegetable stock
  • 100 g evaporated milk
  • 2 spring onions

Nutrition (per serving)

Calories
296 kcal
Protein
6.5 g
Carbohydrate
18.7 g
of which sugars
11.2 g
Fat
22.4 g
of which saturates
18.9 g
Fibre
2.7 g
Salt
1.05 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion and crushed garlic cloves in a little oil for 5 minutes until softened.

  2. 2

    Add the pumpkin, vegetable stock, coconut milk and thyme sprigs, and bring to a simmer.

  3. 3

    Cover and cook for 20-25 minutes until the pumpkin is completely soft.

  4. 4

    Lift out the thyme sprigs and blend the soup until smooth, stirring in the evaporated milk for extra richness and adding a splash more water if it is too thick.

  5. 5

    Ladle into bowls and scatter with the sliced spring onions.

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