Jamaican Cream of Squash Soup

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Jamaican Cream of Squash Soup

A rich and velvety delight, representing the epitome of comfort food in Jamaican cuisine. Made from Kabocha Squash and various vegetables, this soup boasts a vibrant orange hue and is infused with a tantalizing blend of spices like thyme and Scotch bonnet peppers, which provide a subtle kick of heat. Heavy cream is the key ingredient that lends a luxurious creaminess to the soup, while tender noodles add a hearty touch. It’s a soul-warming, tropical twist on traditional pumpkin soup, cherished for its robust flavors and soothing warmth.

Ingredients for Roasted Chickpeas

1 can of chickpeas rinsed

1/4 teaspoon paprika

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Ingredients for Soup

2 pounds Kabocha Squash (peeled and rough chopped)

2 large carrots (rough chopped)

4 celery stalks (diced)

4 cloves garlic (mashed)

1 tablespoon olive oil

48 ounces chicken stock

3 scallions (mashed)

1 small shallot (sliced)

10 sprigs of thyme, divided use

1 packet Caribbean pumpkin soup noodles (sift and discard noodles)

1 bay leaf

5-7 allspice berries

1 whole scotch bonnet pepper

2 cups heavy cream

Pinch cayenne pepper

Salt and pepper to taste

Rosemary oil or any flavored oil of your choice.


01For the chickpeas, preheat the oven to 350 F.
02Open and remove chickpeas from the can. Place beans in a colander and rinse under cold running water. Drain and set aside.
03Add chickpeas to a shallow baking tray. Sprinkle beans with paprika, onion powder, cayenne, salt and pepper. Drizzle olive oil on beans and use your hands to help coat the beans in the seasoning mix.
04Place the tray in the oven for 25-30 mins or until the beans are dry and crunchy. Remove from the oven and allow to cool.
05For the soup, preheat the oven to 400 F.
06On a separate baking tray add chopped carrots, squash, celery, half the thyme and garlic. Drizzle with olive oil, sprinkle with salt and pepper, and place in the oven. Roast the vegetables for 30 minutes.
07Fill a good stock pot with chicken stock and add roasted carrots, squash, celery and garlic and set to boil on high heat.
08Once the veggies come up to a boil, add scallions, shallot, thyme, bay leaf and pimento berries. Cook aromatics and veggies on high heat for about 5-6 minutes.
09Add seasoning from the noodle packet. Cook soup for another 5-7 minutes. Be sure to sift out and discard noodles.
10Remove the bay leaf, scotch bonnet pepper and pimento berries and transfer veggies and hot liquid to a blender or food processor. If you have a hand blender, you can blend the soup right in the pot. Be careful to not fill the blender to the top as the hot liquid will expand and can overflow causing severe burns.
11Puree the veggies and extra liquid until smooth. You may do this in batches to avoid overfilling the blender. Pour the soup back into the soup pot and return to low heat.
12Add cream and let the soup simmer for 5-7 minutes on low heat. Taste the soup for salt and pepper and add as needed. Add a pinch of cayenne pepper for a kick.
13Serve hot and finish with a drizzle of flavored oil and cream on top of each bowl. Top bowl with roasted chickpeas or garnish of choice.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.