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: 2 cups pumpkin, peeled and diced; 1 cup chickpeas, cooked or canned; 1 can coconut milk; 1 onion, diced; 3 cloves garlic, minced; 1 inch ginger, grated; 1 tablespoon curry powder; 1 teaspoon cumin; ½ teaspoon nutmeg; 3 cups vegetable broth; Salt and pepper to taste; 1 tablespoon olive oil; Fresh cilantro for garnish

Highlighted under: Global Cooking

I absolutely adore this Jamaican Pumpkin Chickpea Soup! It captures the warmth of the Caribbean with every spoonful. The rich, spiced flavor of pumpkin melds beautifully with the protein-packed chickpeas, creating a satisfying meal that’s both hearty and healthy. I love how the combination of fresh spices and creamy coconut milk makes this soup comforting and vibrant. Whether you’re looking for a quick weeknight dinner or a flavorful dish to impress guests, this soup is a delightful choice that’s sure to brighten your day.

Created by

Xanthe Beaumont

Last updated on 2026-01-05T18:33:34.361Z

When I first tried making this soup, I was blown away by how simple yet flavorful it turned out. The secret is in the spices, which I love to toast slightly before adding the other ingredients. It brings out their natural oils and enhances the flavors. I also experimented with different types of pumpkin and found that a blend gives the best depth.

Serving the soup with a dollop of fresh avocado or cilantro on top adds a nice creaminess and freshness that balances the spices perfectly. It has become one of my go-to recipes for cozy nights in and gatherings alike!

Why You Will Love This Recipe
Vibrant flavors of Jamaican spices and herbs
Creamy texture from coconut milk that comforts the soul
Loaded with nutritious ingredients like pumpkin and chickpeas

Mastering Texture and Flavor

The key to achieving the perfect texture in your Jamaican Pumpkin Chickpea Soup lies in the cooking time for the pumpkin. After adding the diced pumpkin to the pot, allow it to simmer until fork-tender, which generally takes around 15 to 20 minutes. This ensures the pumpkin breaks down beautifully when blended, creating a velvety consistency. If you prefer a chunkier soup, reserve some pumpkin cubes before blending, then stir them back in after blending.

Don’t rush the sautéing process! Allowing the onion, garlic, and ginger to cook until fragrant transforms their flavors and enhances the overall taste of the soup. You’ll know they’re ready when the onions turn translucent and the mixture is aromatic—usually in about 5 to 7 minutes. Cooking them thoroughly is essential for developing a rich base that will beautifully complement the warm spices.

Substitutions and Variations

Feel free to customize this soup with different beans if chickpeas aren't your preference. White beans or lentils can also serve as excellent protein-packed substitutes. Just be mindful of cooking times if you opt for dried beans; they may require soaking or longer simmering to achieve tenderness. Additionally, for a spicy kick, consider adding a diced chili or a splash of hot sauce to elevate the soup's heat level.

To keep things interesting, try adding vegetables like carrots or sweet potatoes alongside the pumpkin for an extra layer of sweetness and nutrition. You can also experiment with different spices; for a unique twist, consider adding smoked paprika or a dash of allspice for a deeper flavor profile that nods to Caribbean cuisine.

Ingredients

Gather these ingredients before you start cooking:

Ingredients

2 cups pumpkin, peeled and diced
1 cup chickpeas, cooked or canned
1 can coconut milk
1 onion, diced
3 cloves garlic, minced
1 inch ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
½ teaspoon nutmeg
3 cups vegetable broth
Salt and pepper to taste
1 tablespoon olive oil
Fresh cilantro for garnish

Make sure to have all your ingredients prepped and ready for cooking!

Instructions

Follow these steps to create your soup:

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and ginger, stirring until fragrant and the onion is translucent.

Add Spices

Stir in the curry powder, cumin, and nutmeg, cooking for another minute to toast the spices.

Add Pumpkin and Chickpeas

Add the diced pumpkin and cooked chickpeas to the pot. Mix well to combine and coat everything in the spices.

Pour in Coconut Milk and Broth

Pour in the coconut milk and vegetable broth, bring the mixture to a boil, then reduce heat to simmer for 20 minutes or until the pumpkin is tender.

Blend the Soup

Using an immersion blender, blend the soup until smooth. You can also transfer it in batches to a blender if you prefer.

Season and Serve

Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.

Enjoy your delicious Jamaican Pumpkin Chickpea Soup!

Pro Tips

For an extra kick, add a sliced chili pepper along with the onions. Adjust the thickness of the soup by varying the amount of broth added.

Storage and Freezing Tips

This soup stores well in the refrigerator for up to 4 days, making it a great option for meal prep. Once cooled, transfer it to an airtight container to keep it fresh. When reheating, do so over medium heat, adding a splash of broth or water if it has thickened significantly.

For longer storage, you can freeze the soup for up to 3 months. Make sure to let it cool completely before transferring it to freezer-safe containers. When you're ready to enjoy it, defrost the soup overnight in the fridge, and reheat on the stove until warmed through.

Serving Suggestions

Serve your Jamaican Pumpkin Chickpea Soup with a side of crusty bread or over a bed of fluffy rice for a complete meal. A dollop of yogurt or a sprinkle of lime juice can enhance the flavors, providing a lovely contrast to the richness of the coconut milk.

For a more festive presentation, garnish each bowl with a handful of fresh cilantro and perhaps a drizzle of chili oil. This not only adds color but also a burst of fresh flavor, truly elevating each spoonful of this comforting dish.

Questions About Recipes

→ Can I use different types of pumpkins?

Yes, you can use butternut squash or any other variety, but they may differ in taste and texture.

→ How long can I store leftover soup?

You can store leftover soup in the fridge for up to 3 days, or freeze it for up to 3 months.

→ Can I make this soup vegan?

This recipe is already vegan as it uses plant-based ingredients. Enjoy!

→ What can I serve with this soup?

This soup pairs well with bread, rice, or a fresh salad for a complete meal.