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Jamaican Pumpkin Soup


  • 6 cups not-chicken stock (vegetarian)
  • 4 cups pumpkin peeled, cut in 1-inch cubes*
  • 1 large potato, cut in 1-inch cubes
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp minced jalapeno pepper
  • 1/3 cup oat milk, rice milk, or soy milk


  • 1/4 cup minced fresh cilantro
  • 1/4 tsp freshly grated nutmeg

In large pot, add all ingredients except rice milk, cilantro, and nutmeg.  Bring to a boil over medium heat.  Reduce heat, cover, and simmer 20 minutes or until pumpkin and potato are tender.  Remove bay leaf and pour soup into a blender (in several batches). Blend until smooth and pour into large bowl.  If desired, return soup to pot and heat through. I find it stays plenty hot through the blending, and there is no need for this.  Stir in rice milk.  Garnish each bowlful with cilantro and nutmeg if desired.

*I used a large can of pumpkin puree instead, which I added shortly before the potatoes were tender. Worked fine.

Submitted by Chile to the McDougall Recipe Board

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