Coffee Bean-Infused Pumpkin Soup

Bob Marley came from the farmlands of Jamaica. He loved making music, but he also dreamed of getting back to his roots and becoming a farmer. Although he didn’t get the chance to do this, he shared his dream with one of his sons, Rohan. After college, Rohan was able to return to Jamaica and start a coffee farm. It took him some time to get up and running, but now Marley Coffee produces ethically farmed artisan-roasted premium coffee beans. Rohan is now sharing his coffee-infused recipes. This pumpkin soup recipe is a break from the usual and is absolutely delicious. Get more coffee and recipes in The Marley Coffee Cookbook.


Coffee Bean-Infused Pumpkin Soup

Talkin’ Blues, a pure-tasting coffee with a deep, earthy taste, nicely balances the flavor of the pumpkin here. If fresh pumpkins are not available, substitute two cans pure pumpkin purée (not pie filling). Add the purée to the pot with the other cooked and puréed vegetables. Serve as a first course, or any time you want a warming, comforting soup.


2 tablespoons (28 g) coconut oil

2 medium-size sugar pumpkins, quartered, seeds removed and reserved

1 large sweet potato, peeled and quartered

¼ yellow onion, diced

1 tablespoon minced fresh ginger

2 cloves garlic, chopped

1 sprig fresh thyme, chopped

1 bay leaf

1½ cups (355 ml) vegetable stock or broth

¼ cup (60 ml) brewed Talkin’ Blues coffee

½ cup (120ml) heavy cream

Kosher salt and freshly ground black pepper to taste

Toasted pumpkin seeds, for garnish


Preheat a large saucepan or a stockpot over medium heat until very hot. Add the coconut oil, pumpkins, sweet potato, and onion. Cook for 10 minutes, stirring occasionally, or until the vegetables begin to caramelize.

Stir in the ginger, garlic, thyme, bay leaf, vegetable stock, and coffee. Simmer for 35 minutes, or until the pumpkins and sweet potato are tender. Working in batches, purée the soup in a food processor, returning each batch to the saucepan once it is smooth. Reheat the mixture over medium-low heat.

Whisk in the heavy cream and season the soup with salt and pepper. Top each serving with toasted pumpkin seeds before serving.

Tip: To toast the pumpkin seeds, wash them very well, discard any sticky material clinking to them, and dry the seeds. Toss with a little coconut oil, salt, and pepper. Roast in a preheated 375°F (190°C, or gas mark 5) oven for 10 minutes, or until crisp.

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Marley Coffee CookbookRohan Marley kicks off each chapter of The Marley Coffee Cookbook, offering anecdotes about growing up as the son of legendary musician Bob Marley, who to this day is revered by music lovers young and old. Many chapter names reference Bob Marley’s music, and a chapter of vegetarian recipes starts like this: “One Love is one of my father’s biggest songs, and I wanted the coffee that I named One Love not just to be a standout single origin coffee, but to really resonate with people.”Chef Maxcel Hardy’s flawless recipes and expert guidance on the best way to infuse a dish with coffee flavor make this book a very special addition to any cookbook collection. From the vantage point of a chef, Hardy speaks to the importance of choosing a particular coffee to harmonize with certain foods, and he shows how easy it is to use coffee in a way that it brings out the best in everything from savory dishes to sweet treats.

There’s a strong coffee connection for each dish, whether it is infused with a mocha theme or it rocks an espresso flavor. These are dishes you’re unlikely to find in many other places: sweet potato waffles with a pecan coffee syrup, grilled salmon with a coffee, maple, and ginger glaze, fried plantains with coffee sugar, coffee spice blend-marinated lamb ribs with guava BBQ sauce are just some examples of Hardy’s imaginative recipes.