Jamaican Pumpkin Chickpea Soup

Name: Jamaican Pumpkin Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin, peeled and cubed; 1 can chickpeas, drained and rinsed; 1 large onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon allspice; 1 teaspoon turmeric; 4 cups vegetable broth; 1 cup coconut milk; Salt and pepper to taste; 2 tablespoons olive oil; Fresh cilantro for garnish

Highlighted under: Everyday World Food Favorites

I love making Jamaican Pumpkin Chickpea Soup during the cooler months. This vibrant soup is packed with flavors and is incredibly comforting. The combination of sweet pumpkin and hearty chickpeas creates a creamy texture that's both satisfying and nutritious. I find that the spices in this recipe really come alive when you let the soup simmer, allowing all the flavors to meld beautifully. It’s a fantastic way to use fresh produce while warming up on a chilly day!

Created by

Serena Whitaker

Last updated on 2026-01-05T19:37:34.469Z

When I first tasted Jamaican Pumpkin Chickpea Soup at a friend's gathering, I was immediately enchanted by its rich flavors and creamy texture. I decided to recreate it at home, experimenting with different spices and coconut milk to elevate the original recipe.

I realized that to achieve that authentic taste, using fresh pumpkin instead of canned makes a world of difference. Roasting the pumpkin before blending adds a lovely depth of flavor that you won’t want to miss out on!

Why You'll Love This Soup
Hearty and filling, perfect for meal prep
Rich, warm flavors that evoke Caribbean vibes
Easy to make and packed with nutrients

A Deep Dive into Ingredients

The star of this Jamaican Pumpkin Chickpea Soup is undoubtedly the pumpkin. When selecting your pumpkin, look for one that feels heavy for its size and has a vibrant skin. This ensures minimal stringiness and maximal sweetness. Cubing and roasting the pumpkin not only concentrates its natural sugars but also imparts a rich, caramelized flavor to the soup that elevates the dish's overall taste profile. If you're short on time, butternut squash is a great alternative, offering a similar sweetness and texture.

Chickpeas contribute to the hearty nature of this soup and provide a plant-based protein boost. For a fresher taste, consider using cooked chickpeas from scratch instead of canned ones, soaking dried chickpeas overnight and cooking them until tender. If you're a fan of legumes, feel free to swap chickpeas for lentils; just adjust the cooking time appropriately, cooking the lentils until they're tender but not mushy.

Cooking Techniques for Success

Sautéing the aromatics is a crucial step in developing the soup's flavor base. Aim for a medium heat with your oil to avoid burning the garlic and ginger, which can turn bitter if overcooked. Look for the onions to become translucent and glossy before adding the garlic; this usually takes about five minutes. The fragrant aromas at this point signal that you're ready to proceed to the seasoning step, enhancing the soup's tropical flavors dramatically.

When blending the soup, I recommend using an immersion blender for convenience, which allows you to puree the soup directly in the pot—minimizing mess and keeping clean-up easy. If using a traditional blender, be sure to let the soup cool slightly to avoid splattering. The addition of coconut milk at the end introduces creaminess that sets this soup apart; it's important to stir it in on low heat to preserve its richness without cooking out the flavor.

Ingredients

Gather these fresh ingredients for a delicious soup:

Ingredients

1 medium pumpkin, peeled and cubed
1 can chickpeas, drained and rinsed
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon allspice
1 teaspoon turmeric
4 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

Make sure to have everything ready before you start cooking!

Instructions

Follow these steps to create your delicious soup:

Prepare the Pumpkin

Preheat your oven to 400°F (200°C). Toss the pumpkin cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 25 minutes until tender.

Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another couple of minutes until fragrant.

Add Spices and Chickpeas

Mix in the cumin, coriander, allspice, and turmeric. Cook for a minute to toast the spices, then add the drained chickpeas and roasted pumpkin.

Simmer the Soup

Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let it simmer for 20 minutes.

Blend and Finish

Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and adjust seasoning with salt and pepper. Heat through.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy it warm!

Now you have a comforting bowl of soup ready to enjoy!

Pro Tips

Consider adding a squeeze of lime juice for an extra zesty flavor. Also, feel free to add in other veggies like carrots or spinach for added nutrition!

Storage and Meal Prep Tips

This soup is an excellent candidate for meal prep, as it stores well in the fridge for up to five days. Simply let it cool completely before transferring it to airtight containers. If you're looking to freeze, place portions in freezer-safe bags, squeezing out excess air, and it can last up to three months. When reheating, do so gently on the stove over low heat, adding a splash of water or coconut milk if necessary to regain its original consistency.

You can scale this recipe up or down depending on your needs. Doubling the ingredients is straightforward and works well, but keep in mind that the cooking time may need slight adjustments due to the increased volume. If you're cooking for one or two, feel free to cut the ingredient amounts in half; this soup also freezes beautifully, so you can prepare a smaller batch without wasting ingredients.

Serving Suggestions

For a delightful serving experience, consider pairing this soup with warm crusty bread or homemade cornbread for dipping. The contrasting textures—creamy soup and chewy bread—create a satisfying meal. Additionally, topping each bowl with fresh cilantro not only enhances the presentation but also adds a refreshing burst of flavor that complements the spices beautifully.

For an extra layer of flavor, consider garnishing with a dollop of yogurt or a sprinkle of lime juice before serving. The acidity can brighten the overall profile of the soup and balance the sweetness of the pumpkin wonderfully. You can also explore adding toppings like toasted pumpkin seeds for crunch or a drizzle of chili oil for a spicy kick, elevating this comforting dish to new heights.

Questions About Recipes

→ Can I make this soup ahead of time?

Absolutely! This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.

→ What can I substitute for coconut milk?

You can use almond milk or any other non-dairy milk, but coconut milk gives it that creamy texture.

→ Can I add meat to this soup?

Yes, shredded chicken or turkey could be added for extra protein if desired.

→ How do I adjust the spice level?

You can reduce the amount of allspice and add cayenne pepper for a kick if you prefer more heat!