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Caribbean Pumpkin Soup Recipe

We have big soup lovers in our house. No matter what kind of soup I make, rest assured, bowls will be empty and everyone will be going for seconds and thirds. However, one of my favorite soups to make and a huge crowd pleaser is pumpkin soup. Caribbean pumpkin soup that is! It is so satisfying and nourishing with the addition of sea moss and moringa it gives great pleasure to see my children eating it knowing they're getting a meal rich in nutrients including minerals.

Here are the ingredients.


Roughly about 1 1/2 gallon of water

3 Tablespoons or more of sea moss gel

1 Onion

1 Bunch of scallion

1 Scotch bonnet pepper

1 Bunch of thyme

2 Thumbs of ginger

2 Healthy pieces of pumpkin

1 Piece of yam

1/4 -1 Cup of coconut milk

2-3 Heaping Tablespoons of saltless All Purpose Seasoning or Seasoned sea salt/ seasoned salt

2 Tablespoon sea salt (if you didn't use any seasoned salt)

2 tsp of Allspice

1/2 tsp Moringa powder

Dumpling Ingredients:

2 Cups of spelt flour (to make dumplings)

1 Cup of water (increase one teaspoon at a time until satisfied)

Fill a large pot more than half way with spring water. Turn the stove on high.

Put about 3 Tablespoons or more of your sea moss gel into the pot.

While you wait for the sea moss and water to boil, chop up your onion and scallions.

Grater/ pound your ginger and garlic. (Garlic Optional)

Place onion, scallions, ginger and garlic in the pot with your thyme and scotch bonnet pepper.

Peel and deseed the pumpkin. Chop into medium size chunks. Peel skin off of the yam and also chop into medium size chunks. Add them to the pot.

When the pumpkin is soft enough scoop out half of the chunks and place in a blender with about 4 cups of the soup water. Blend and pour back into pot.

You may also leave it in the pot to boil out into the water and smash some of the soft chunks with your soup spoon on the inside side of the pot.

Add about 2 to 3 heaping tablespoons of saltless all purpose seasoning or seasoned sea salt. 1 Teaspoon of garlic powder. 1 teaspoon of moringa powder if you don't have the leaves. Add 2 tablespoons of sea salt and 2 teaspoons of allspice. Cover and let sit. Stove should be set to about medium high.


Pour 2 cups of spelt flour into a bowl. Pour 3/4 cups of water in with the flour and mix until you have your dough. Add a little bit of water as needed. Too much water will make your dough sticky. If that happens, add a little more flour. You want your dough dry.

Kneed the dough until it no longer sticks to your hands. Break a piece and roll a gulf ball size in the palm of your hands, then slightly flatten it. Use your thumb to slightly press and release the middle of the dumpling as you rotate it to create a slight circular indentation in the middle of the dumpling. Then place in the pot. Repeat until you've used up all the dough. Stir the pot.

Give about 10mins after you've added your dumplings before turning down the heat to medium- low.

Add your coconut milk and give one final stir. Cover and let sit for another 10 to 15 minutes. You may use a little more or less of the ingredients as you fit it to your taste. However, this is one recipe you will love!

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