HOW TO MAKE JAMAICAN PUMPKIN SOUP | THE RESULTS IS AMAZING AND DELICIOUS

Peel and chop the pumpkin into cubes.

Dice the onion, garlic, ginger, carrot, celery, and bell pepper.

Heat a large pot over medium heat and add a splash of oil.

Sauté the onion, garlic, ginger, carrot, and celery until softened, about 5-7 minutes.

Add the bell pepper, thyme, allspice, salt, and black pepper; cook for another 2-3 minutes.

Stir in the pumpkin cubes and mix well with the sautéed vegetables.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the pumpkin is tender, about 20-25 minutes.

Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.

Return the soup to the pot and stir in the coconut milk.

Simmer for an additional 5 minutes to heat through.

Add lime juice to taste and adjust seasoning if necessary.

Serve hot, garnished with chopped scallions and parsley.

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