Dominican Style Pumpkin Ginger Soup

Dominican Style Ginger Soup

Last week we vacationed on an island called Dominica. Dominica is known as the “Nature Island of the Caribbean”. It is simply stunning with waterfalls, rivers, ocean and pure green everywhere.
If you want to read the details of our trip and want to see the pictures you can read this article.

We stayed at a property called Jungle Bay. If you do a search for Jungle Bay on Trip Advisor, one common thing that everyone comments on is how good the food was.

My husband and I cannot agree more.

They offer food that is mostly vegetarian (chicken is available for meat eaters) and made up of ingredients that are locally grown. The menu changes everyday based on what they have on hand.

Dominican Pumpkin Ginger Soup

As it is noted on their website, the mission of Jungle Bay is to enhance the natural environment and improve the livelihood of surrounding communities so that the region is improved in a sustainable way, while providing quality, comfortable nature-based experiences for their guests. The General Manager, Sam, told us that they avoid buying things outside the island as much as possible by being creative with what they have on hand to create healthy dishes for their guests.

During our 6-day stay there we had a chance to eat some very good Caribbean food made with locally grown fresh produce. Coconut, pumpkin, squash, ginger, plantain, yam, garlic, tangerine and papayas are to name a few.

The property offers several activities for their guests. Activities like hiking to several waterfalls, yoga classes, trip to the capital city Roseau, Dominican drumming lessons, and Caribbean Cooking classes.

Dominican Pumpkin Ginger Soup

When I heard about the Caribbean cooking class I was so excited as I was hoping to get recipes of some of the delicious food that we had during our stay. Come to find out most of the recipes are available for their guests at the Front Desk.

The Caribbean cooking class was held by the Food and Beverage Manager, Joanne, who, with her team in the kitchen, is the creator of most of the dishes we had been enjoying.

During the class she introduced us to some of the local vegetables and gave us information about the culinary culture of Dominica. In addition, with the help of her chefs, two dishes were prepared; pumpkin ginger soup and fried coconut coated plantains. They both were very easy, quick to make, and tasty.

Dominican Pumpkin Ginger Soup

I must confess I have never been a fan of ginger but the minute my husband and I tasted this Pumpkin Ginger soup, we both thought the same thing:
This should be on the blog!

It is creamy with a light kick of ginger and is a vegan soup with a ton of flavor.

 Dominican Pumpkin Ginger Soup

If you want a taste of the Caribbean in your very own home, try this Dominican Style Pumpkin Ginger soup. It is super healthy, “15 minutes-to-make” easy and delicious.


Dominican Pumpkin Ginger Soup

October 2015 - Good Reads

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from reviews


  • 1 1/2 lbs. pumpkin, peeled and cut in cubes
  • 4 cups vegetable broth
  • 1 clove garlic, peeled
  • 2 tablespoons freshly grated ginger
  • 1/2 tablespoon salt (more or less to taste)
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 2-3 tablespoon toasted unsweetened coconut flakes


  1. Place the vegetable broth in a medium saucepan and heat until it boils.
  2. In the mean time, strain the grated ginger through a fine mash strainer. Reserve the liquid.
  3. Add the pumpkin, garlic, salt and pepper to the broth and cook until pumpkins are cooked thoroughly and easily pierced with a fork, 10 – 12 minutes.
  4. Transfer the hot mixture into a food processor or a blender and process until all the pumpkin is pureed.
  5. Transfer it back to the pan, add the ginger juice and boil it one last time. Taste for seasoning and add more if necessary.
  6. When ready to serve, if desired, sprinkle it with cayenne pepper and toasted coconut flakes.
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  • Dalya - I will try this soup this weekend. Looks like an excellent combination of flavors…
    Can you please also share the recipe of coconut covered fried plantains? Thank you Aysegul!!!ReplyCancel

  • Rae - Sounds yummy. I am from the Caribbean and we love pumpkin in many dishes – soups, stews, desserts, curries.ReplyCancel

    • Aysegul Sanford - ohh sweet. What part? or should I say, which island?? 🙂
      Lately this soup is our favorite. Pumpkin, to me, is such a magical vegetable because, like you said, it tastes great with both sweet and savory dishes.
      Hope you will get a chance to try this recipe.. Cheers!

  • Monica - I made this soup two days ago. I had to substitute a 28 oz can of pumpkin rather than fresh and I only had sweetened coconut on hand. It turned out wonderful and the leftovers the next day were even tastier. Since pumpkin in a can can have a metallic taste, I first simmered/reduced it on the stove top for about 10 minutes before starting the soup. . . .learned that trick from America’s Test Kitchen. Somehow the metallic taste “evaporates”. The soup was ready in less than a half hour. Great recipe for making a nutritious, low cost, quick meal. Thanks for sharing!ReplyCancel

    • Aysegul Sanford - Oh what a great idea, I did not know. Isn’t the ATK best resource for homecooks?
      Happy to hear that it turned out good.
      Thank you my friend… Cheers.

  • M.REŞİT ÇELEBİ - çok güzel fotolar çekmişsin.seni öpüyorum.başaracağına inanıyorum.ReplyCancel

    • Aysegul Sanford - Canim Babacigim, Cok cok tesekkur ederim.
      Senin desteginle basaracagim.
      Iyiki varsin.
      Seni cok seven kIzIn – AysegulReplyCancel

  • Melody Fitzpatrick - Ice, My 11 year old son is doing a project on Dominica as his contribution to his Grade 6 Classroom’s “Snapshots of Sochi” project. I stumbled upon your blog/website tonight, and I can’t tell you how impressed I am! We have been doing a lot of research over the past few days, and tonight I found everything we’ve learned all beautifully presented on your site. I am very excited to show James your site tomorrow so he can add to his information. Thank you for sharing your wonderful gift of writing. The love, passion and excitement you have for life is evident in every word.
    Melody Fitzpatrick
    PS. I am totally trying this recipe… YUM!ReplyCancel

    • Aysegul Sanford - Dearest Melody,

      I am glad that you liked my blog. Thank you for your kind words. They mean a lot to me.
      Dominica is the most beautiful place my husband and I have ever been. We loved it so much that we want to go back.
      The rivers, jungles, ocean, plants.. everything is beyond beautiful.
      Please tell James that if he has any questions, I am available. If there are pictures that he likes (and will help him with his school project) on the Dominica post, I can send him the originals.
      This pumpkin ginger soup is so easy to make yet so delicious. That was one thing I was so impressed about Dominica. Everything was simple yet beautiful.

      Thanks again for your kind words. I really appreciate it.


Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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