Jamaican Pumpkin Soup – Hearty and Savory
of Home-Made Chicken Stock
you can use Campbell Chicken broth as well if you don’t have home-made chicken stock in the freezer
COCK Spicy Soup
Cut in Julienne
(optional – if you like mild, then skip the scotch bonnet)
Mixed Frozen Vegetables/Corn
Chayote (aka Cho Cho)
Boneless Skinless Chicken Breasts
Tip: put at the very end as the sweet potato breaks up in the soup
salt and pepper
How to Clean and Prep the Chicken before cooking:
Cut the chicken breasts in cubes
Rinse the Chicken Breasts in cold water
Soak in water and add some lime juice.
How to make Jamaican Pumpkin Soup
Put a pot of 4 Quarts of Water to a boil
Add Pumpkin, 2 packs of Grace COCK chicken noodle soup, home-made chicken stock or Campbell low sodium chicken broth
Add in 1 branch of Dry Thyme, Scotch Bonnet (optional) and 20-30 Pimentos
Peel and Julienne the White Onions and add to the pot
Let it boil for a bit
Then add in the rest of the chopped up ingredients like Carrots, Yam, Chayote..
Add in Frozen Mixed Vegetables/Corn
Add in the chicken breasts
Let the soup boil for 1 hour and a 1/2 hours on Medium Heat
Stir occasionally so the ingredients don’t stick to the bottom of the pot
Peel and cut the sweet potato in cubes. Soak in water until use at the end. Add in the Sweet Potato at the very end as the sweet potato breaks up in the soup.
Cover the pot partially and cook for another 20-30 minutes at Low Heat until the sweet potato is cooked.
Add in 2 Stalks of Green Onion and let it cook for a bit.
Taste the sweet potato and other ingredients in the soup to see if it is cooked/soft.
If yes, then this Jamaican Pumpkin Soup is ready to SERVE!
How to make Dumplings
Add 2 cups of All Purpose Flour into a bowl
Add 2 pinches of Salt
Add Enough Water for consistency of the dough so you can roll it into a dumpling shape.
Then add the dumpling into the Pumpkin Soup at the end and cook the dumpling for approximately 20 minutes at medium heat