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 diced; 1 can chickpeas, drained and rinsed; 1 onion, chopped; 2 garlic cloves, minced; 1 tablespoon fresh thyme; 1 Scotch bonnet pepper (whole); 4 cups vegetable broth; 1 can coconut milk; Salt to taste; Pepper to taste; Olive oil for sautéing

Highlighted under: Authentic World Food Favorites

I absolutely love making Jamaican Pumpkin Chickpea Soup. The fusion of the earthy pumpkin and hearty chickpeas creates a wonderful texture and flavor that's both comforting and filling. Whenever I have a craving for something warm and nourishing, this soup comes to mind. The spices bring a wonderful depth to the dish, transforming simple ingredients into something really special. It's a great way to enjoy the health benefits of pumpkin while also satisfying my taste buds with rich and aromatic tastes.

Created by

Chloe Baker

Last updated on 2026-01-05T22:45:35.788Z

When I first tried making Jamaican Pumpkin Chickpea Soup, I was amazed at how easily the flavors came together. The sweetness of the pumpkin contrasts perfectly with the savory spices, creating a delightful taste that's suitable for any occasion. I love using fresh thyme and Scotch bonnet peppers, as they add a unique twist that truly embodies Jamaican cuisine.

This soup is not only delicious but also incredibly nutritious. The chickpeas provide protein and fiber, making it a hearty meal. I often use vegetable broth to enhance the flavor, and I find that blending half of the soup adds a creamy texture without needing any dairy.

Why You'll Love This Recipe
Delicious fusion of spices and sweetness from pumpkin
Rich and creamy texture from blended chickpeas
Healthy and satisfying, perfect for meal prep
A unique twist that showcases Jamaican flavors

The Heart of the Dish: Pumpkin and Chickpeas

The pumpkin is undoubtedly the star of this Jamaican Pumpkin Chickpea Soup. With its natural sweetness and earthy flavor, it not only enriches the taste profile but also adds nutritional benefits. When selecting your pumpkin, look for one that feels heavy and firm—this ensures a fresh, flavorful soup. Cooking the pumpkin until it is tender allows it to blend seamlessly with the chickpeas, creating a creamy base for the soup. Don't worry if your pumpkin seems a bit tough; simmering patiently will soften it beautifully.

Chickpeas are another essential ingredient that contribute both texture and protein to the soup. Rich in fiber and nutrients, they balance the dish and make it hearty enough for a main course. Make sure to rinse the canned chickpeas well to remove excess sodium and preserve their flavor. If using dried chickpeas, soak and cook them in advance, as they take significantly longer to prepare. Their creamy nature after blending helps to achieve the desired velvety consistency of the soup.

Cooking Techniques for Perfect Flavor

Sautéing the aromatics at the beginning of the recipe is crucial for developing deep flavors. Cooking the onion until it turns translucent is a visual cue that indicates they're ready to become aromatic companions to the garlic and thyme. This step shouldn't be rushed; allow everything to cook for at least 5 minutes over medium heat, stirring occasionally to avoid burning. A golden hue on the onion enhances the overall taste of the soup, infusing it with a rich base flavor.

When it comes time to blend the soup, removing the Scotch bonnet pepper is essential to prevent overwhelming heat. If you enjoy a spicier kick, consider adding half a pepper instead. Blending only half of the mixture creates a delightful contrast in texture with the whole chickpeas, making each bite satisfying. If you don't have a blender, using an immersion blender directly in the pot simplifies the process and ensures you achieve a creamy consistency without the hassle of transferring hot soup.

Ingredients

Gather the following ingredients to create this delightful soup:

Ingredients

1 medium pumpkin, peeled and diced
1 can chickpeas, drained and rinsed
1 onion, chopped
2 garlic cloves, minced
1 tablespoon fresh thyme
1 Scotch bonnet pepper (whole)
4 cups vegetable broth
1 can coconut milk
Salt to taste
Pepper to taste
Olive oil for sautéing

Make sure to measure everything out before you start cooking to streamline the process.

Instructions

Follow these steps to prepare your soup:

Sauté the Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and fresh thyme, cooking for an additional minute until fragrant.

Add Pumpkin and Spices

Stir in the diced pumpkin, then add the whole Scotch bonnet pepper. Mix everything well and cook for about 5 minutes, allowing the pumpkin to soften slightly.

Combine and Simmer

Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the pumpkin is tender.

Blend and Add Chickpeas

Remove the Scotch bonnet pepper and blend half of the soup until smooth. Return it to the pot, then stir in the chickpeas and coconut milk. Simmer for another 5 minutes, allowing the flavors to meld.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh thyme or a drizzle of coconut milk if desired.

Enjoy your Jamaican Pumpkin Chickpea Soup with warm crusty bread or over rice for a hearty meal.

Pro Tips

For a spicier kick, chop the Scotch bonnet pepper and add it back into the soup before blending. You can also substitute pumpkin with butternut squash for a slight variation in flavor.

Storage and Make-Ahead Tips

This soup stores exceptionally well, making it perfect for meal prep. Once cooled, transfer it to airtight containers and store it in the refrigerator for up to 4 days. You can also freeze portions—just make sure to leave a bit of space in the container for expansion. When reheating, do it gently on the stove over low heat, adding a splash of vegetable broth or coconut milk if it seems too thick.

To enhance the flavor the next day, consider adding a splash of lime juice or extra herbs before serving. This can brighten the dish and keep your taste buds engaged. If you're freezing the soup, be mindful that the texture may change slightly upon thawing. Simply blend again if it appears separated before serving.

Possible Variations and Additions

This recipe is highly versatile. Feel free to switch up the beans by substituting black beans or white beans for chickpeas. Each variation brings a distinct flavor while maintaining the integrity of the dish. You might also add leafy greens like spinach or kale near the end of cooking for added nutrients and texture. These greens will wilt nicely without compromising the overall dish profile.

For those looking to elevate the soup, consider garnishing with toasted pumpkin seeds or coconut flakes for added crunch. A swirl of extra coconut milk just before serving adds a creamy touch and visual appeal. If experimenting with flavors, a splash of lime or a sprinkle of roasted cumin can provide an unexpected but delightful twist.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup keeps wonderfully in the refrigerator for up to 3 days, and the flavors deepen as it sits.

→ Is this soup vegan?

Absolutely! All the ingredients are plant-based, making it a perfect vegan dish.

→ Can I freeze this soup?

Yes, this soup freezes well. Just store it in an airtight container for up to 3 months.

→ What can I serve with this soup?

It pairs well with crusty bread, rice, or a fresh salad on the side for a complete meal.