Jamaican Pumpkin soup

Here’s How to Make Jamaican Pumpkin soup

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This soup is seriously love in a pot. Jamaican Pumpkin Soup is a great fall comfort food with filling ingredients sure to keep you warm in these upcoming colder months.

Jamaican Pumpkin soup
Jamaican Pumpkin soup is both a hearty and healthy meal option.

Having a Jamaican partner means I’ve learned a lot of their food traditions. Although many are similar, this is one of my favorite soups to make. It is super rich in flavor and also very healthy.

There is no one way to make Pumpkin soup, however it always includes a variations of the following:

  • Vegetables: Pumpkin, Carrot, Christophine or chayote, okra, corn.
  • Ground Provision: green banana, yellow and White Yam and Irish potato, Dasheen root and white sweet potatoes.
  • Dumplings: Round dumplings and spinners are often used as an extra filler and go well with the above veg.
  • Soup packet: Chicken, Pumpkin or Cock Flavored soup mix is added for flavoring.

We use Grace Food’s pumpkin, chicken or Cock flavored soup packets with our soups because they are an authentic Jamaican brand as well as having a great taste.

Jamaican Pumpkin soup
Pumpkin Soup is such a hearty healthy meal.

Making the Stock for Pumpkin Soup

Never throw chicken racks or backs away because there are so many things that can made with them, like this soup.

I used Chicken backs that were left over from Spatchcock chickens I’ve made like this Herb Roasted Spatchcock Chicken posted a few posts back because these unwanted pieces make great soup stock among other things.

The Best Pot for Jamaican Pumpkin Soup

My favorite pot to use is the 30″ Jamaican Dutch Pot. It holds heat extremely well and is amazing for slow cooking, which is why I use it for soups and stews. It is also really good for shallow and deep frying.

Jamaican Dutch Pot
Jamaican Dutch Cast Iron Pot

Making Jamaican Pumpkin Soup

  1. First, clean and wash the chicken back before putting into a medium large Dutch pot along with fresh thyme, whole garlic cloves, salt and water. Bring to a boil.
  2. Add in the Pumpkin along with a packet of Grace Foods Cock Flavor Soup Mix.
  3. Mix the dumpling dough, cover and let rest for at least 5-7 minutes.
  4. Finally put in the corn, yam, potatoes, green banana and dumpling to the pot and cook until veg is tender and dumplings float to the top.

Vegan Friendly Alternatives

Make this soup ital style by swapping out the chicken broth for a quality vegetable stock. Importantly, make it extra hearty by doubling up on your vegetable varieties adding okra, onion, spinach and Christophine.

To sum it up, its an easy well worth the effort soup that will definitely have you feeling as warm as the beautiful country of Jamaica.

How to make Jamaican Pumpkin Soup

AuthorsefordCategory, , , , DifficultyBeginner

Jamaican Pumpkin soup is filled with Hearty Vegetables and Caribbean flavors and great during the colder fall and winter months.

Jamaican Pumpkin soup

 

Yields8 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 4 Chicken Back (or 1 lb of chicken of choice)
 1 Large White sweet potato peeled and cubed
 ¼ Pumpkin cubed (skin optional)
 4 Spring Onion
 4 Whole Garlic cloves
 Handful of Fresh Thyme
 1 Whole Scotch bonnet
 2 Corn cut into rounds
 2 Green Banana cut into thin rounds
 ¼ Yellow or white Yam peeled and cut into small cubes
 1 tbsp All Purpose seasoning
 1 tbsp Salt
 3 tbsp Butter
 1 tsp Green Seasoning
 8 Pimento Berries
 2 Irish Potatoes peeled and cubed
 5 cups Water (add more if needed)
 1 Package of Cock Flavor Soup seasoning

1

First, wash and clean the chicken backs removing access skin and fat. Place into pot along with spring onion, fresh thyme, garlic cloves, pimento berries and salts.

Bring the pot to a boil, cooking the chicken backs until soft (about 45 minutes to 1 hour). Within 30 minutes of cook time, add the pumpkin.

2

After 1 hr pour in the cock flavor packet and mix well to dissolve the seasonings also taking the back of the spoon and mashing the soft pumpkin incorporating it into the broth.

3

Finally, throw in the rest of the vegetables followed by the dumplings. Continue to cook covered on a lower setting until dumplings float to the top and or vegetables are tender but not breaking apart.

Ingredients

 4 Chicken Back (or 1 lb of chicken of choice)
 1 Large White sweet potato peeled and cubed
 ¼ Pumpkin cubed (skin optional)
 4 Spring Onion
 4 Whole Garlic cloves
 Handful of Fresh Thyme
 1 Whole Scotch bonnet
 2 Corn cut into rounds
 2 Green Banana cut into thin rounds
 ¼ Yellow or white Yam peeled and cut into small cubes
 1 tbsp All Purpose seasoning
 1 tbsp Salt
 3 tbsp Butter
 1 tsp Green Seasoning
 8 Pimento Berries
 2 Irish Potatoes peeled and cubed
 5 cups Water (add more if needed)
 1 Package of Cock Flavor Soup seasoning

Directions

1

First, wash and clean the chicken backs removing access skin and fat. Place into pot along with spring onion, fresh thyme, garlic cloves, pimento berries and salts.

Bring the pot to a boil, cooking the chicken backs until soft (about 45 minutes to 1 hour). Within 30 minutes of cook time, add the pumpkin.

2

After 1 hr pour in the cock flavor packet and mix well to dissolve the seasonings also taking the back of the spoon and mashing the soft pumpkin incorporating it into the broth.

3

Finally, throw in the rest of the vegetables followed by the dumplings. Continue to cook covered on a lower setting until dumplings float to the top and or vegetables are tender but not breaking apart.

Jamaican Pumpkin Soup

I’d love to hear from you!

Comment below and let me know what you think! If you decide to make this dish comment below or tag me on instagram! @myeagereats

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