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