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jamaican pumpkin soup

Jamaican Pumpkin Soup - Instant Pot

Authentic Jamaican Pumpkin Soup with Gluten-Free Dumplings
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Jamaican
Servings 2 Servings
Calories 248 kcal


  • Instant Pot or Pressure Cooker
  • Cutting Board
  • Measuring Cups
  • Knife
  • Wooden Spoon
  • Measuring Spoons


For the Soup

  • 2 Cups Pumpkin Chunks
  • 1 Ear Corn Cut into Rounds
  • 3 Stalks Scallions Chopped
  • 3 Sprigs Thyme
  • 3 Pimento Seeds or Allspice Berries
  • 1 Teaspoon Pink Himalayan Salt Optional
  • ½ Packet Jamaican Pumpkin Soup Noodles
  • 3 Cups Water

For the Gluten-Free Dumplings

  • 1 Cup Gluten Free All Purpose Flour
  • ¼ Cup Water
  • ¼ Teaspoon Pink Himalayan Salt Optional


How to Make the Dumplings?

  • Add both water and gluten free all purpose flour to a small bowl and work together to create a dough. The dough should resemble playdough.
  • Break the dough into 8 equal pieces.Create whatever shape you desire. They will cook evenly despite the shape. Jamaican dumplings are traditionally round.

How to Make the Soup

  • Turn the instant pot on to the pressure cook setting and set to 4 minutes.
  • Add all the ingredients except the dumpling and close the instant pot.
  • Once the instant pot is done cooking, use the quick release method to release the steam.
  • Open the instant pot and turn on the saute setting for 6 minutes.
  • Add the dumplings and allow the dumplings to cook. Mash the pumpkin to create a more hearty soup.
Keyword gluten-free, jamaican cuisine, Vegan, vegetarian