Jamaican Pumpkin Soup
Category
Mains from the Caribbean
Cuisine
Jamaican Inspired
Author:
Jenna
Servings
4-6
There's something magical about combining vegetables in a pot with spices and letting them simmer together to create a flavourful soup. Pumpkin not only adds a distinct flavour but also infuses the dish with richness and comfort. It's a staple in Jamaican homes, typically cooked once a week on a Saturday and it’s perfect for when a loved one is feeling under the weather. For me, this dish is more than just food; it's a cherished connection to home and family.
Ingredients
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2 cups pumpkin, cubed
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1 onion, chopped
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1 garlic, chopped
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2 thyme stalks
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5 pimento seeds
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1 celery stick, sliced
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½ chayote, chopped *see notes
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6-8 cups water
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1 carrot, sliced
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2 spring Onions, chopped
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1 cup yam, chopped
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1 cup potato, peeled & quartered
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1 can jackfruit
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1 scotch bonnet pepper
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1/2 corn on cob, sliced (Optional)
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2 tbsp all purpose seasoning
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1 tsp black pepper
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1 pack pumpkin soup mix
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salt to taste
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1¼ cups spelt flour
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½ tsp salt
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¾ cup water
Dumplings:
Directions
Combine Ingredients: In a large pot, combine pumpkin, onion, garlic, thyme, pimento, celery, chayote, carrot, spring onions, scotch bonnet, all-purpose seasoning, and black pepper. Cover with 6-8 cups of water.
Cook the Vegetables: Bring to a boil and let it simmer for 10-20 minutes until the vegetables are tender.
Prepare the Spinners: While the soup is simmering, prepare the spinners by mixing spelt flour, water, and salt together to form a dough.
Add Additional Ingredients: Shape the dough into small dumplings, rolling each one between your hands, and add them to the pot. Then add the yam, pumpkin soup mix, and jackfruit. Continue to cook for an additional 10 minutes.
Add the potatoes and Corn: Finally, add the potatoes and corn (if using) to the pot. Cook for another 10-15 minutes until the potatoes are soft (add additional water if needed).
Server: Remove from heat, salt to taste and serve hot!
Recipe Note
*Wash and peel the chayote using a knife or potato peeler. Cut the chayote in half lengthwise and remove the seed. Slice similar to how you would slice an apple.