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Jamaican Ital Pumpkin Soup

A thick hearty coconut milk based vegan pumpkin and vegetable Jamaican soup with origins in Rastafarian cuisine.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Soup
Cuisine Jamaican
Servings 4 people

Ingredients
  

  • 2 tbsp groundnut/ peanut oil
  • 1 large red onion chopped fine
  • 1/2 tbsp minced fresh ginger
  • 1 tsp minced garlic
  • 1 fresh green chili minced
  • 2 stalks celery chopped
  • 2 spring onions chopped
  • 2 large potatoes cubed
  • 1/3 small to medium pumpkin cubed
  • 2 medium carrots cut into rounds
  • 1/4 cup sweet corn kernels
  • 1/3 cup thinly shredded cabbage
  • 2 cups vegetable stock or water
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 3/4 tsp ground nutmeg
  • 3/4 cup thick coconut milk

Instructions
 

  • Heat the oil in large pot. Sauté the onions, ginger, garlic and green chilli till soft and the raw smell disappears. Add the remaining vegetables to the pot and sauté for about 5 minutes.
  • Add the vegetable stock or water, cumin and turmeric powders, and salt. Bring it to the boil, then turn down the heat. Let the mixture simmer until the vegetables are all cooked well and the pumpkin is disintegrating. Stir in the nutmeg and then the thick coconut milk making sure it doesn’t split.
  • Take the soup off the heat. Transfer to individual serving bowls, and serve hot garnished with chopped spring onions and chopped fresh coriander.