Jamaican Spiced Pumpkin Soup


Family-friendly and five stars on our YUM scale! 
When Autumn is in the air, this mouthwatering soup is rich and aromatic, yet light on calories and perfectly matched with fresh baked Coco Bread, hot out of the oven!


*For those who can’t tolerate dairy, the condensed milk in this recipe can be replaced with Coconut Milk.



What You Need:
  • 4 Tbsp Doc’s Jamaican Jerk Sauce
  • 2 Tbsp fresh ginger, grated (or 1 Tbsp ginger powder)
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1  onion, finely chopped
  • 1  Granny Smith apple peeled, seeded and diced
  • 2 Tbsp extra virgin olive oil
  • 3 cups vegetable broth
  • One can pure pumpkin puree, 15 oz  (do not use pumpkin pie filling)
  • 12 dried apricots, diced (about 3 oz.)
  • One can evaporated low-fat milk, 12 oz
  • 5 to 7  Tbsp pure maple syrup
  1. Grate fresh ginger and set aside.
  2. Mince onion and set aside.
  3. Dice apple and set aside
  4. In a large pot over medium heat; add oil, onion and salt and sauté for 3 minutes or until the onions are beginning to brown.
  5. Add cinnamon, ginger, apple and Doc’s Jamaican Jerk Sauce and sauté for 1 minute, stirring continuously.
  6. Add vegetable broth and lemon juice, making sure to scrape the bottom of the pot with a spoon or spatula to get any flavorful bits incorporated into the soup and to prevent sticking.
  7. Whisk in the pumpkin puree and then add the dried apricots. Stir well. Bring to the boil, cover, reduce heat to low and simmer for 30-45 minutes or until the onion and apricots are soft. Stir occasionally.
  8. When the soup is done, whisk in the maple syrup and evaporated milk and use a  blender to puree the soup until smooth.
  9. Serve in bowls or cups with a dash of cinnamon powder on top.

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