top of page

Jamaican Pumpkin Soup



One night, 2 years ago, I went to a friends house for dinner. They served me delicious home-baked bread and this.... DELICIOUS... soup.


I had to ask for the recipe.


Ever since then, whenever I see a kabocha squash for a good deal, I buy it and make this soup!


Of course, I don't make it as good (or as spicy) as my true Jamaican friends, and I've added some lentils for protein and fiber, but I would say it is still one of my favorite soups.



The recipe is relatively easy, but I must admit that cutting and peeling a kabocha is one of the toughest culinary feats!


I usually begin by chopping it in half, then peeling it, then chopping it into big chunks.


Because the soup is pureed, you can leave it all in big chunks as it simmers. Then just blend in a blender or use an immersion blender to get it to your desired consistency!



My favorite way to serve it is of course with some kind of toasted multigrain, sourdough, or rye bread. Oh, and don't forget the side salad for those oh-so-important greens!



Here is how you make it!

Want to print it?

_ThePlantForwardRD Jamaican Pumpkin Soup
.pdf
Download PDF • 1.86MB

Want to stay in the loop for more health promoting plant-based recipes or articles? Sign up here.



This recipe was developed by:

Wondering what "evidence-based restorative nutrition" is? I'm committed to giving you evidence-based nutrition advice that helps your body return to its natural most healthful way of functioning. Let's restore your health together!






34 views0 comments
bottom of page