Jamaican Chicken Pumpkin Soup

Posted by On September 08, 2015 0 Comment
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Jamaican Chicken Pumpkin Soup recipe

Jamaican Chicken Pumpkin Soup

This Jamaican Chicken Pumpkin soup is enjoyed on Saturdays throughout the island. The decadent flavor of the boiled pumpkin combined with tender chicken, corn, potatoes, carrots and the requisite boiled dumplings is warm and filling at the same time.

Serves 6

FOR THE SOUP

  • 3 qts. water
  • 2 lb. chicken
  • 1/2 lb. carrots, sliced
  • 6 pimento seeds (Allspice)
  • 3 garlic cloves crushed
  • 1 lb. calabaza pumpkin cut up into 2 inch pieces (substitute with butternut squash)
  • 1/2 lb. chayote diced into 1″ pieces
  • 1 lb. yellow yam cut into large squares
  • 3 sprigs thyme
  • 2 stalks scallion
  • 1 tbsp salt
  • 1 packet chicken noodle or cock soup (substitute with 2 large bouillon cubes)
  • 1 medium potato cut into 1″ squares
  • 3 cobs of corn broken in half
  • 1 whole scotch bonnet or habanero pepper

FOR THE DUMPLINGS

  • 2 cups all purpose flour
  • 3/4 – 1 cup water
  • 1 tsp salt

FOR THE SOUP

  1. Boil chicken in 3 qts water for 20 minutes with pumpkin, pimento seeds, garlic and salt.
  2. Add carrots, yam and chayote and add along with remaining ingredients. Boil for 15 minutes.
  3. Add dumplings and simmer for 15 more minutes or until a fork goes through yam without much resistance.

FOR THE DUMPLINGS

  1. Combine flour and salt together in a mixing bowl.
  2. Add the water about 1/4 cup at a time and mix with a fork to make a firm but pliable dough. Work the dough with your hands until it comes together in a solid mass without becoming sticky.
  3. Break off ping pong ball sized pieces of the dough, work into a smaller ball, then press in the middle with your thumb to make a disc shape.
  4. Add to soup in final 15 to 20 minutes of cooking.

NOTES

  • ****Do NOT cut scotch bonnet pepper when adding to soup. The extreme heat of the seeds will make the soup inedible.

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