Jamaican Style Pumpkin & Carrot Soup with Cheesy Bread
Jamaican Style Pumpkin & Carrot Soup with Cheesy Bread
Ingredients
For the Soup
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 garlic cloves, sliced
- 3 fresh thyme sprigs
- 2 green onions, chopped
- 2 cups Jamaican pumpkin, cubed (or other firm winter squash)
- 1 cup carrots, chopped
- 1/2 cup tomatoes, diced
- 1 chocho, peeled and chopped (chayote squash)
- 1/2 teaspoon whole pimento berries
- 1 teaspoon paprika
- 1 1/2 teaspoons curry powder
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 cup heavy cream
- 2 tablespoons fresh chives, chopped, for garnish
- 4 fresh basil leaves, for garnish
For the Cheesy Bread Rolls
- 4 crusty bread rolls
- 1 cup cheddar cheese, shredded
Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add chopped yellow onion, sliced garlic cloves, fresh thyme sprigs, and chopped green onions. Sauté for 5-7 minutes until fragrant and softened.
⏱️ 7 min
- 2
Add cubed Jamaican pumpkin, chopped carrots, diced tomatoes, and peeled and chopped chocho to the pot. Stir to combine with the aromatics.
⏱️ 3 min
- 3
Stir in the whole pimento berries, paprika, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the vegetable broth, full-fat coconut milk, and water. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until all vegetables are very tender.
⏱️ 30 min
- 5
Remove the thyme sprigs and add 1/2 teaspoon of salt. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, transfer in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 6
Stir in the heavy cream and blend again briefly to fully incorporate. Taste and adjust salt or other seasonings as needed.
⏱️ 2 min
- 7
While the soup simmers, preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and hollow out a small cavity in each. Fill each cavity with shredded cheddar cheese.
⏱️ 5 min•🌡️ 375
- 8
Place the cheesy bread rolls on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.
⏱️ 10 min•🌡️ 375
- 9
Ladle the hot soup into bowls. Garnish each serving with chopped fresh chives and a fresh basil leaf. Serve immediately with the warm cheesy bread rolls on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Style Pumpkin & Carrot Soup with Cheesy Bread
Ingredients
For the Soup
- 1 tablespoon butter
- 1 yellow onion, chopped
- 3 garlic cloves, sliced
- 3 fresh thyme sprigs
- 2 green onions, chopped
- 2 cups Jamaican pumpkin, cubed (or other firm winter squash)
- 1 cup carrots, chopped
- 1/2 cup tomatoes, diced
- 1 chocho, peeled and chopped (chayote squash)
- 1/2 teaspoon whole pimento berries
- 1 teaspoon paprika
- 1 1/2 teaspoons curry powder
- 4 cups vegetable broth
- 1/2 cup full-fat coconut milk
- 1/2 cup water
- 1/2 teaspoon salt, or to taste
- 1/4 cup heavy cream
- 2 tablespoons fresh chives, chopped, for garnish
- 4 fresh basil leaves, for garnish
For the Cheesy Bread Rolls
- 4 crusty bread rolls
- 1 cup cheddar cheese, shredded
Instructions
- 1
Melt butter in a large pot or Dutch oven over medium heat. Add chopped yellow onion, sliced garlic cloves, fresh thyme sprigs, and chopped green onions. Sauté for 5-7 minutes until fragrant and softened.
⏱️ 7 min - 2
Add cubed Jamaican pumpkin, chopped carrots, diced tomatoes, and peeled and chopped chocho to the pot. Stir to combine with the aromatics.
⏱️ 3 min - 3
Stir in the whole pimento berries, paprika, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the vegetable broth, full-fat coconut milk, and water. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25-30 minutes, or until all vegetables are very tender.
⏱️ 30 min - 5
Remove the thyme sprigs and add 1/2 teaspoon of salt. Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth, creamy consistency. Alternatively, transfer in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 6
Stir in the heavy cream and blend again briefly to fully incorporate. Taste and adjust salt or other seasonings as needed.
⏱️ 2 min - 7
While the soup simmers, preheat your oven to 375°F (190°C). Slice the tops off the bread rolls and hollow out a small cavity in each. Fill each cavity with shredded cheddar cheese.
⏱️ 5 min•🌡️ 375 - 8
Place the cheesy bread rolls on a baking sheet and bake for 8-10 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.
⏱️ 10 min•🌡️ 375 - 9
Ladle the hot soup into bowls. Garnish each serving with chopped fresh chives and a fresh basil leaf. Serve immediately with the warm cheesy bread rolls on the side for dipping.
⏱️ 2 min