Watch our step-by-step video for this recipe below
Chicken Pumpkin Soup is a classic Jamaican recipe that I’ve been making for years. The ingredients are exactly the same ones used to make Jamaican Beef Soup. Literally all you have to do is substitute the chicken in this recipe for 1 lb of stewing beef, though it does take longer to cook the beef til tender.
I think this recipe will bring everyone lots joy. That’s because I got email requests from two people named Joy for my chicken and beef soup recipes! Ladies, thank you for your requests. I think Joy x 2 is a really good thing. So, here’s another hearty recipe for your Saturday Jamaican soup repertoire. I hope you all enjoy this versatile recipe as much as I do!
Ingredients
8 cups Water
4-5 medium skinless Chicken legs (thighs and drumstick)
3 cups diced Jamaican Pumpkin, or buttercup or butternut squash
2 Carrots, chopped (1-inch piece)
3 stalks Celery, chopped (1-inch pieces)
2 Chocho (chayote), peeled and sliced into 16 pieces
1 lb Yellow Yam, cut into large cubes
1/2 cup each red and green Bell Pepper, chopped
1 large Onion, chopped
1 10-oz can condensed Chicken Noodle Soup
2 tsp Salt
1/4 tsp Black Pepper
1 sprig Thyme
1 Scotch Bonnet Pepper
Dumplings
1 cup flour
1/3 cup water
1/2 tsp salt
Mix together to make stiff dough. Form into 7 to 8 flat, round dumplings
Method
1. Bring water to a boil and add chicken and diced pumpkin
2. Cook (rolling boil) for 10 to 15 minutes or until the pumpkin is very soft and dissolving
3. Add celery, carrot and chocho and cook on for 10 minutes
4. Remove chicken and set aside to cool before removing the bones
5. Add yellow yam and dumplings (see recipe below) and cook/boil for 15 minutes
6. Add bell peppers, onion and chicken soup to pot
7. Add salt and pepper, and thyme
8. Place whole scotch bonnet pepper on top of soup, cover and cook (rolling boil) for 5 minutes
9. Remove scotch bonnet pepper, thyme, and if necessary remove some dumplings to make room for the chicken
10. Stir in chicken meat and turn off stove and serve.
