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Jamaican Kumara Soup

  • 6-8
Jamaican Kumara Soup

A delicious winter soup with flavours of nutmeg, angostura bitters and rum.


  • 50 grams butter
  • 1 large onion, peeled and diced
  • 1 tblsp minced ginger
  • 1 tsp minced garlic
  • 2 tsp grated nutmeg
  • 1 kg golden or orange kumara, peeled and diced
  • 1 carrot, peeled and diced
  • 1 litre chicken stock
  • 1 orange (grated rind)
  • salt and pepper to taste
  • 2 tblsp each Angostura Bitters and dark rum
  • coconut cream (optional)


  1. Heat the butter in a large saucepan and add the onion, ginger and garlic and cook for about 2 minutes. Add the nutmeg and cook a further minute.
  2. Add the kumara, carrot, stock and orange rind and simmer for 20 minutes or until tender.
  3. Puree in a food processor or mouli and return to a clean saucepan. Season with salt, pepper, Angostura bitters and rum. If wished finish with a little coconut cream.
  4. Serve in deep bowls with kumara chips, coconut cream, a drizzling of Angostura Bitters, sprig parsley and orange and bacon pinwheels (see separate recipe on my website).

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