Jamaican Chicken And Pumpkin Soup
Updated: Oct 13
That autumn feel soup with a taste of the island.
3 pounds or more chicken thighs cut in chunks
1 medium onion diced
2 teaspoons minced garlic
2 Teaspoons Fresh thyme
1 Scotch bonnet pepper
1 teaspoon smoked paprika
1 bay leaf
5 cups broth/water or more
2-3 Green Onions diced
1 teaspoon all spice
1 Chayote cut in large chunks
1 plantain cut in chunks
2-3 cups butter squash cut in large chunks
1-2 carrots cut in large chunks
2-3 Tablespoons parsley optional
1 flavored packet chicken soup
Salt and pepper to taste
Heat up a pot or Dutch oven with oil , then add onions, green onions, garlic, thyme, all spice, Bay leaf; scotch bonnet pepper or hot sauce to the skillet. Stir for about 3 minutes to get the aromatics going. Then add chicken, salt and pepper. Then stir for about a minute.
Followed by water or broth to the pot.
Then throw vegetables: plantains, squash, chayote plantains, carrots and chicken bouillon, salt according to preference
Cover and cook on for about 30 minutes.
Remove and serve with bread