Saturday, October 13, 2012

Chicken and Pumpkin Soup


Every Saturday is soup day in Jamaica. We eat kidney beans, pumpkins, broth like, or seafood based soups. I love them all, but my preference is pumpkin and yes, seafood based soups. Today, I am going to share a pumpkin and chicken soup recipe. I hope you'll enjoy it!


Ingredients

2 Chicken Breasts
2 Chicken Legs or Thighs
My mom would frown upon this, but, a can of pumpkin (we usually peel and cook the pumpkin ourselves)
4 Stalks of Scallion
2 Sprigs of Thyme
2 Gloves of Garlic
1lb Yam (not sweet potato, look for the caribbean coco)
1 Cup of Flour
2 Potatoes
2 Large Carrots
1/2 Onion
Grace Chicken Noodle Soup Base, or two chicken bouillion  
1 Whole Scotch Bonnet or Haberno Pepper
Salt

Method
Bring 1/2 gallon of water to boil. Chop chicken legs or thighs add to pot, along with garlic, onion and chopped potatoes and carrots. Cook for approximately 30 minutes. In the meantime, knead flour with a pinch of salt and let sit. Cut chicken breasts and  yam into small cubes and set aside.

Add the can of pumpkin and allow to boil. Once boiled, add chicken and yam to the pot. This may get tricky now, pull small pieces of the flour and rub between your palms to make little dumplings. Add them to the pot and cover and cook for another 30 minutes. 

Your kitchen should start smelling like a Jamaican kitchen on a Saturday afternoon :). Time to flavor your pot. Add the scallion, thyme, pepper (do not cut), and soup base or bouillion. Taste and add salt if needed. Stir and cook for another 10 minutes to allow the flavors to meet each other. Remove thyme and scallion and serve hot.

You can cut a corn cobb into 3 or 4 pieces and add to the soup with the dumplings, for a richer soup. I didn't have any on hand, but the show must go on.....

BNW~