Jamaican Pumpkin Soup: Ital Recipe

 by Ras Soloman Jackson, Mokko

Kidney beans, coconut juice, pumpkin and root crops stewed and seasoned with spicy scotch bonnet pepper! Yum!! 

Prepare Peas

  • To do this, place dried kidney beans in a pot (you may pre-soak if desired) and bring them to a boil, then turn down to a simmer.

Coconut Water

  • Grate a coconut fine, add water and squeeze the coconut and work it to extract the strong coconut water. Strain out the coconut particles through a strainer, leaving the coconut water. (You can feed the left over coconut to the dogs.) Set the coconut water aside.

Pumpkin and Starch

  • Peel and cut one slice of pumpkin. Use cooking pumpkin or you may substitute squash. Use a small slice for soup, or if you want a thicker stew, use more pumpkin.
  • Peel and cut up sweet yams (Mokko uses three kinds).
  • Peel and cut up irish potatoes.

All Together

  • Drain the peas, add the vegetables, pumpkin and coconut water to the pot and cook the vegetables.
  • Add a small piece of scotch bonnet pepper (a very small piece for small spice and a larger piece if you want your soup hot). You can substitute with a few drops of Jamaican Hell Fire Sauce.
  • Add one dry packet of chicken noodle soup, taste and add salt if needed.
  • At the end of the cooking add thyme and scallions.
  • Pour the soup into calabash bowls, let cool and eat it. Ya mon!

Watch Ital Cooking Video on YouTube


Mokko's Cooking Pot
Mokko in his Kitchen