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This velvety seductive coconut soup was a favorite of mine on the island of Jamaica. I tried it at every restaurant and finally recreated it with this recipe...a combination of all of the ones that I loved! Try to find the Caribbean pumpkin (calabaza) if you can. It's green and not orange.


Recipe Summary test

30 mins
1 hr 5 mins
1 hr 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat butter and oil in a large pot over medium heat. Add celery, shallots, scallions, garlic, and carrot and cook until soft and just starting to turn golden, about 5 minutes, making sure not to brown.

  • Add calabaza, chicken stock, thyme, bay leaves, Scotch bonnet chile pepper, and allspice to the pot. Bring to a boil. Cover, reduce heat to low, and let simmer until pumpkin is tender, about 45 minutes. Remove from heat and season with sea salt and pepper.

  • Puree soup using a hand blender until smooth. Return to a medium-low heat and bring to a boil. Stir in coconut milk and lime juice and let simmer to develop flavor, about 5 minutes. Serve.

Cook's Note:

You can use freshly ground nutmeg instead of allspice and a butternut or acorn squash in place of a calabaza. If the Scotch bonnet chile is too hot for you try a jalapeno or milder chile. I've also tried a variation with some freshly grated ginger and added a tablespoon of Appleton Estate dark rum at the end. Tweak it to your taste.

Nutrition Facts

243 calories; protein 3.5g; carbohydrates 16.3g; fat 20.4g; cholesterol 10.7mg; sodium 572mg. Full Nutrition