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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.

Add cubed Jamaican pumpkin, chopped carrots, diced tomatoes, and peeled and chopped chocho to the pot. Stir to combine with the aromatics.

Stir in the whole pimento berries, paprika, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.

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.

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.

Stir in the heavy cream and blend again briefly to fully incorporate. Taste and adjust salt or other seasonings as needed.

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.

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.

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.


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.

Add cubed Jamaican pumpkin, chopped carrots, diced tomatoes, and peeled and chopped chocho to the pot. Stir to combine with the aromatics.

Stir in the whole pimento berries, paprika, and curry powder. Cook for 1 minute, stirring constantly, until fragrant.

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.

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.

Stir in the heavy cream and blend again briefly to fully incorporate. Taste and adjust salt or other seasonings as needed.

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.

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.

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.
