Sweet & Savory: 10 Caribbean Pumpkin Delights Your Kitchen Needs
Pumpkin: The Heart of Caribbean Kitchens – Buy Local, Taste the Difference
Pumpkin isn’t just for pies or Halloween. On islands across Barbados and the wider Caribbean, calabaza (West Indian pumpkin) is a culinary superstar that adds colour, sweetness and nutrition to both savoury and sweet dishes. As a chef, I know that the flavour starts in the soil – sun‑ripened pumpkins grown on our farm have a sweet, dense flesh that store‑bought imports can’t match. Want to feel the magic of Caribbean pumpkin recipes? Explore these ten dishes and savour a new way to enjoy our bright orange treasure. By the end, you’ll be asking where to get the best local pumpkin for your own kitchen!
Caribbean Pumpkin Curry
A hearty pumpkin curry is comfort in a bowl. In this vegan version, pumpkin, sweet potato and tofu simmer gently in a creamy coconut sauce infused with aromatics like garlic, scallion, thyme, curry powder and a fiery Scotch bonnet pepper. The pumpkin’s natural sweetness balances the spice, creating a luxurious curry that pairs well with rice, quinoa or roti. For meat‑free eaters and curry lovers alike, this dish proves that West Indian pumpkin can be the star of a meal.
Trinidad Pumpkin Talkari
Pumpkin talkari is simple perfection: cubes of pumpkin sautéed with olive oil, garlic and onion, then steamed until tender and mashed to a silky, paste‑like consistency. A sprinkle of roasted cumin adds depth, while a touch of brown sugar highlights the pumpkin’s natural sweetness. Traditionally eaten with sada roti for breakfast or served alongside other vegetarian dishes at weddings, this dish shows how a few ingredients can showcase the flavour of fresh pumpkin.
Trini Pumpkin Side Dish
Similar to talkari but chunkier, this Trini pumpkin uses butternut squash or calabaza cubes steamed in a light broth with onions, garlic and cumin. Once tender, the squash is mashed until thick and almost caramelised. It’s a perfect side for curry or a vegetarian main when paired with buss‑up‑shut or sada roti. Using ripe, sweet squash ensures the best flavour.
Jamaican Pumpkin Curry With Butter Beans
Pumpkin curry gets a Jamaican twist with butter beans for extra protein. The pumpkin and beans are cooked in a coconut milk sauce seasoned with onion, garlic, green onion, thyme and pimento, plus curry powder, cumin, allspice and cayenne. The result is a rich, spicy stew served with rice or dumplings. Butter beans lend a creamy texture that complements the soft pumpkin.
Caribbean Spiced Pumpkin Stew
For a warming vegan stew, combine chunks of pumpkin with red bell pepper, canned tomatoes, celery, onion, garlic and ginger. Add a Scotch bonnet pepper for heat and season with thyme and allspice. This dish is fragrant and hearty, with pumpkin’s antioxidants and beta carotene making it as nutritious as it is delicious. Serve it alone or with cauliflower rice for a low‑carb option.
Homestyle West Indian Pumpkin Soup
Every island has its own version of pumpkin soup, but they all start with fresh pumpkin and Scotch bonnet peppers. Some cooks use smoked meat for a savoury note, while others keep it vegetarian. Caribbean varieties like calabaza and kabocha are preferred for their bright orange flesh and sweet flavour. It’s the ultimate comfort soup for a rainy day.
Creamy Calabaza Squash
This creamy Caribbean squash dish begins by sweating onions, shallots and garlic in butter or oil, then adding diced calabaza pumpkin and browning it lightly. Coconut milk, stock and spices (adobo seasoning and pumpkin pie spice) create a silky sauce that simmers until the pumpkin is just tender. Serve over steamed rice and garnish with fresh cilantro. To make it vegan, use oil and vegetable stock.
Pumpkin Rice
This pumpkin rice packs vegetables into a staple grain. Jasmine rice cooks with onions, garlic, thyme, coconut milk and chicken stock. Chunks of West Indian pumpkin and shredded carrot soften and flavour the rice while wiri wiri pepper adds gentle heat. Once cooked, the rice is fluffed and topped with scallions. It’s colourful, slightly sweet and makes a great side for grilled fish or stewed meat.
West Indian Pumpkin Fritters
Turn calabaza into a sweet treat with pumpkin fritters. In this Puerto Rican‑inspired recipe, cooked pumpkin is mixed with sugar, flour and vanilla, then fried in hot oil until golden. These fritters are crunchy at the edges and soft in the middle. They’re often served for breakfast or as a snack, drizzled with butter and syrup. Substituting butternut, Hubbard or acorn squash works when calabaza isn’t available.
Caribbean Pumpkin Punch
Finally, don’t forget to drink your pumpkin! Caribbean pumpkin punch blends steamed calabaza with whole milk, Guinness (optional), sweetened condensed milk and warm spices like cinnamon and nutmeg. It’s thick, creamy and nostalgic—sold by vendors who push their carts through Trinidadian neighbourhoods with jugs of ice‑cold punch. Vegan? Swap in coconut or almond milk and leave out the Guinness. Chill well and serve over ice for a refreshing twist on pumpkin.
Your Local Pumpkin Matters
From spicy curries and stews to soups, fritters and even punch, Caribbean cuisine proves pumpkin’s versatility. Our farm‑grown pumpkins are picked at peak ripeness, giving them a deep orange colour and natural sweetness that supermarket varieties lack. Ready to taste the difference? Stop by the farm stand or call us to place an order. Support local growers, try these delicious pumpkin dishes and experience Caribbean flavours right at home.
