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Jamaican Pumpkin Soup

  • Yield: One and one-fourth quarts.


  • 1 cup mashed, cooked pumpkin
  • Two and one-half cups chicken broth
  • 1 tablespoon flour
  • 1 teaspoon salt
  • One-eighth teaspoon ground ginger
  • One-eighth teaspoon ground nutmeg
  • 1 cup half-and-half or evaporated milk
  • One-half tablespoon finely chopped onion
  • 2 large eggs, beaten
  • Chopped fresh parsley leaves


  • Combine the pumpkin and chicken stock in large saucepan or double boiler. Mix the flour with the salt and spices. Add one-fourth cup of the milk and mix to a smooth paste. Add the remaining milk and beaten eggs. Stir into the pumpkin mixture. Cook for 5 minutes over low heat or hot water, stirring constantly. Serve warm garnished with the chopped parsley.