Jamaican Chicken Pumpkin Soup 

Comfort in a bowl — packed with flavour, nutrients and fibre

Ingredients:

  • 2 litres water
  • 2 chicken leg quarters (skin off, cut into 5 pieces) or ½ chicken (skin off, chopped)
  • 2 tbsp all-purpose seasoning
  • 1 tbsp complete seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium onion, sliced
  • 4 garlic cloves, chopped
  • 4 spring onions, chopped
  • 5–6 sprigs fresh thyme
  • 5 pimento seeds
  • 1½ carrots, peeled & chopped
  • 1 medium Jamaican sweet potato, peeled & cubed
  • 150g white or yellow yam, cubed
  • 200g pumpkin or squash, peeled & cubed
  • 1 large corn on the cob, sliced into 5 pieces
  • 1 pack cock soup mix
  • 1 pack pumpkin soup mix

For the Dumplings

  • 150g plain flour
  • 1 cup cold water

Method:

  1. Add water to a large pot and bring to a boil.
  2. Season chicken pieces with all-purpose seasoning, then add to the pot. Cover and cook for 5 minutes.
  3. Add pumpkin, onion, garlic, spring onion, thyme, and pimento seeds. Cook for another 5 minutes.
  4. Add carrots, sweet potato, and yam. Season with salt, pepper, and a little extra all-purpose seasoning. Cover and cook for 20 minutes.
  5. Mix flour and water to make a soft dough. Rest for 10 minutes, then shape into spinners or small dumplings.
  6. Add dumplings to the soup, stir, and cover for 5 minutes.
  7. Stir in cock soup and pumpkin soup mix. Simmer for another 5 minutes.
  8. Serve hot and enjoy that rich, hearty soup

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