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Meal Part

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Ethnic Cuisines

Health Considerations





Jamaican Pumpkin Sweet Potato Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 130
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 860mg 36%
Potassium 270mg 8%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Sugars 4g  
Protein 2g  
Vitamin A 15% Vitamin C 10%
Calcium 6% Iron 6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 3 Quarts
Serving Size: 1 cup


Amount Ingredients
3 oz Butter, Salted
2 each Onions, Small Diced
4 cloves Garlic, Finely Diced
1 cup Celery, Small Diced
1 cup Carrots, Small Diced
1 each Sweet Potato, Medium Diced
2 lbs Pumpkin, Peeled, Cubed or Canned (32 oz)
2 oz Custom Culinary® Gold Label Savory Roasted® Chicken Base
1 1/2 qts Water
3 each Bay Leaves
1/4 tsp Nutmeg
1 tsp Cinnamon
1 cup Heavy Cream
2 tsp Habanero Hot Sauce
To taste Salt
To taste White pepper

Recommended Product: 9105 Gold Label Savory Roasted® Chicken Base


  1. Sauté onions and garlic for five minutes. Add celery, carrots and sweet potatoes. Cook for five minutes.
  2. Add pumpkin, chicken base and water. Bring to a boil and simmer.
  3. Add bay leaf and nutmeg. Simmer until pumpkin is tender (about 45 minutes).
  4. Remove bay leaf and puree the soup. Add cinnamon, cream and habanero sauce. Season with salt and pepper to taste.

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