Jamaican mainstay enriches and energizes.

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Pumpkin is more than a vaguely orange-colored goop for flavoring cakes, pies and lattes. It’s a staple food in dozens of countries, as its size, ease of cultivation, nutrient content, and bonus edible seeds lead it to be almost ubiquitous. Mine comes in the green kabocha variety, readily purchased at the Asian market.

Pumpkin is also very big in the Caribbean, and this is probably for a lot of the same reasons. Pumpkin soup is a beloved breakfast soup in Jamaica, and it’s well-seasoned with scallions chilis, thyme and allspice, making for a uniquely flavored brew that’s energizing, with the fat your brain needs in the morning and the potent seasoning that Jamaicans are beloved for serving up. This version, adapted from The New York Times, is infused with cannabis for a dram of the good stuff.

Spicy Caribbean cannabis pumpkin soup

Serves 4-6, 7-10 mg THC per bowl estimated

  • 4 scallions
  • 2 shallots
  • 5 cloves garlic
  • ½ kabocha pumpkin
  • 1 large carrot
  • 4 ribs celery
  • ½ cup coconut milk
  • 1 tablespoon olive oil
  • 1 tablespoon cannabis-infused coconut oil*
  • ¼ teaspoon allspice
  • 1 vegetarian Cubito (bouillon cube)
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 chilis
  • 6 cups vegetable broth
  • Salt to taste
  • Half a lemon

Wash all the vegetables well and set to dry. Peel and core the pumpkin, slicing into ½-inch chunks or slices. Peel the garlic, shallots and carrot. Chop and toss into a deep heavy-bottomed pot with some olive oil.

Chop up the celery and chilis and cook until all the veggies are translucent. Add the cannabis oil, spices, cubito, chilis, and the white part of the scallions, reserving the green parts for garnish.

Pour in the vegetable broth and bring to a boil. Now add the pumpkin to the boiling soup and cook until the pumpkin is tender, 5-10 minutes. Lower the heat, then add the coconut milk and a squeeze of lemon. Cook for a few more minutes. Serve hot sprinkled with the green tops of the scallions.

 

This tasty soup goes great with sticky rice, which is an excellent way to use up the other half of the can of coconut milk. It’s filling, packed with carotenoid-rich orange foods that help with eyesight and keep your skin safe from the sun. This soup’s got the right amount of spice to satisfyingly burn without being too hot, so you’ll want to eat a huge bowl without looking back. Enjoy the flavors of fall without making everything about sweets, so you can save your sweet tooth for Halloween.

*Cannabis coconut oil

Decarboxylate 3.5 grams of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven-safe container. Put cannabis in lidded mason jar or vacuum-sealed bag with cannabis and ½ cup coconut oil. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.