Jamaican Pumpkin Soup with Chicken

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As the fall season approaches, what better way to kick it off than with a bowl of hearty, flavorful soup?

If you grew up in Jamaica, you probably have cherished memories of enjoying chicken pumpkin soup—an irresistible dish that was not only delicious but also a comforting remedy during chilly or sick days. For me, this soup was a staple of family gatherings and a soothing remedy crafted to perfection by my grandma. Her recipe was brimming with vibrant flavors, making each bowl a delightful experience.

In this blog post, I’m excited to share a recipe that brings that same warmth and nostalgia into your home. With tender chicken, sweet pumpkin, and a medley of vegetables, this Jamaican pumpkin soup is the perfect way to welcome the fall season.

Get ready to enjoy a comforting taste of Jamaican tradition with every spoonful!

Ingredients:

1. Pumpkin: Jamaican pumpkin, also known as Caribbean pumpkin or calabaza, is ideal for this soup. It has a sweet, earthy flavor and a creamy texture when cooked. If you can't find Jamaican pumpkin, kabocha squash or butternut squash are good substitutes.

2. Chicken Breast: Using skinless, boneless chicken breast makes the soup lighter and quicker to prepare. It absorbs the flavors of the soup well and stays tender when cooked just right. You can also use chicken thighs for a richer flavor.

3. Scotch Bonnet Pepper: This pepper adds authentic Jamaican heat and flavor. For those who prefer less spice, you can leave it whole and remove it before serving. For more heat, slice it open and let the seeds release into the soup.

4. Grace Pumpkin Soup Mix: This optional ingredient boosts the flavor with a combination of spices and dehydrated pumpkin. It’s a convenient way to enhance the soup’s depth, but if you prefer a more natural approach, you can skip it and adjust seasoning with more herbs and spices.

5. Thyme: Fresh thyme is essential for that authentic Jamaican flavor. It adds an earthy, slightly minty note that complements the sweetness of the pumpkin.

6. Dumplings: These are optional but traditional in Jamaican soups. They add a hearty, chewy texture that makes the soup even more filling. You can make simple flour dumplings or use pre-made ones.

7. Vegetables: Carrots, potatoes, celery and yams contribute to the soup's heartiness. They soak up the savory broth and provide a variety of textures with each bite. Feel free to adjust the types and amounts based on your preference.

8. Onions: Regular yellow or white onions are key for building the base flavor of the soup. They add a natural sweetness and depth when sautéed with garlic, forming a savory foundation for the broth.

9. Green Onions (Scallions): These are a staple in Jamaican cooking, adding a fresh, slightly sharp flavor to the soup. Scallions are typically added towards the end of cooking to preserve their bright, herbaceous taste, but can also be used early on for more depth.

10. Garlic: Garlic is essential for that rich, aromatic base. It complements the onions and other seasonings, adding a robust flavor that infuses the entire soup. Minced garlic is usually sautéed with the onions to release its full potential.

11. Pimento (Allspice): Pimento, also known as allspice, is a distinctive spice in Jamaican cuisine. It has a warm, slightly sweet, and peppery flavor that enhances the soup’s complexity. Whole pimento berries are typically used and added early in the cooking process to slowly release their flavor into the broth. If using ground allspice, be careful to not overdo it, as it's potent.

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Jamaican Pumpkin Soup

Yield 6-8

Author Kim Alexander

Prep time

20 Min

Total time

20 Min

Cook modePrevent screen from turning off

Ingredients

• 1 lb skinless, boneless chicken breast, cut into bite-sized pieces
• 1 lb Jamaican pumpkin (or kabocha squash), peeled and chopped
• 2-3 carrots, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2-3 scallions, chopped
• 1 sprig fresh thyme
• 1 Scotch bonnet pepper (whole, for flavor)
• 1-2 potatoes or yams, peeled and chopped
• 1-2 packs of Grace pumpkin soup mix (optional for added flavor)
• Salt and black pepper, to taste
• Water or chicken broth (about 6-8 cups)
• Dumplings (optional)

Instructions

1. In a large pot, heat a little oil over medium heat. Add the chicken breast pieces and season with salt and black pepper. Sauté until the chicken is lightly browned but not fully cooked, about 5-7 minutes. Remove and set aside.
2. In the same pot, add the chopped onion, garlic, and scallions. Sauté for a few minutes until the onions are soft and translucent.
3. Add the chopped pumpkin, carrots, potatoes and thyme to the pot. Pour in the water or chicken broth, and bring to a boil.
4. Reduce the heat and let the soup simmer for about 15-20 minutes, or until the pumpkin and other vegetables are tender.
5. For a creamier soup, you can use a hand blender to partially blend some of the pumpkin, leaving chunks for texture or use a large spoon to mash. If you prefer a chunkier soup, skip this step.
6. Return the sautéed chicken breast to the pot, along with the Scotch bonnet pepper (keep it whole for flavor without too much heat). Add the dumplings if using. Let everything simmer together for another 10-15 minutes until the chicken is cooked through and the flavors meld.
7. Adjust seasoning with more salt and pepper if needed. Remove the Scotch bonnet pepper before serving. Serve the soup hot, garnished with extra scallions or thyme if desired.

Nutrition Facts

Calories

169.19

Fat

2.21 g

Sat. Fat

0.5 g

Carbs

19.39 g

Fiber

2.78 g

Net carbs

16.59 g

Sugar

4.72 g

Protein

18.53 g

Sodium

145.25 mg

Cholesterol

48.39 mg

Choosing the Pumpkin: If you're using Jamaican pumpkin, look for one that is firm, with a deep orange color. This indicates ripeness and sweetness, which will enhance the flavor of your soup. If Jamaican pumpkin isn't available, kabocha squash is an excellent substitute due to its similar texture and flavor.

Balancing Heat: The Scotch bonnet pepper is traditional and adds a signature Jamaican kick. To control the heat, leave the pepper whole and remove it before serving. For more spice, pierce the pepper or chop it finely, but be cautious, as it can be very spicy.

Flavor Building: Sautéing the onions, garlic, and scallions before adding the other ingredients helps to build a rich, flavorful base. Don’t skip this step, as it’s crucial for deepening the overall taste of the soup.

Texture Control: For a creamier soup, you can partially blend the cooked pumpkin and vegetables before adding the chicken. This will give the soup a thicker consistency while still leaving some chunks for texture.

Dumplings: If you're adding dumplings, make them small so they cook through evenly and don’t overwhelm the other ingredients. They should be soft and tender, not too dense.

Seasoning: Jamaican dishes are all about layering flavors. Taste your soup as it cooks and adjust the seasoning as needed. The Grace pumpkin soup mix can add a convenient burst of flavor, but if you're not using it, be generous with fresh thyme, pimento, and a bit of salt.

Cooking Time for Chicken Breast: Since you're using skinless, boneless chicken breast, be mindful not to overcook it. Add the chicken after the vegetables have softened and let it simmer just until it's cooked through to keep it tender and juicy.

Freezing and Storing: This soup freezes well, making it a great option for meal prep. Cool the soup completely before storing it in airtight containers. It can be frozen for up to 3 months. Reheat gently on the stove to avoid overcooking the chicken.

Scotch Bonnet Pepper Caution: Always handle Scotch bonnet peppers with care. Use gloves when cutting them to avoid getting the capsaicin on your skin, which can cause irritation. Also, be sure to keep the pepper whole if you want the flavor without the intense heat.

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