Fall Soups Ideas
Jamaican Soup is undoubtedly one of the most comforting and flavorful soups that I have ever tasted. It is the perfect solution for those days when you are feeling under the weather or simply want to indulge in something warm and comforting. My love affair with this soup began when my husband introduced me to it one day. I remember feeling unwell, and he promptly ordered a steaming bowl of Jamaican Chicken Pumpkin Soup from a well-known Jamaican restaurant in Queens, New York. Queens and Brooklyn are famous for their superb Jamaican cuisine, and this soup was no exception.
The moment I took my first sip, I knew I had found something truly special. The rich, hearty broth was packed with flavor and infused with aromatic herbs and spices that I had never tasted before. I polished off the entire bowl in minutes and begged my husband to get me some more.
When I returned to work on Monday, I couldn't stop raving about the soup to my colleagues. However, to my surprise, everyone seemed to be familiar with it, and our office manager, a Jamaican woman, offered to make me an authentic version of the soup. A few days later, she brought me a large pot of soup that was simply out of this world.
She explained that Jamaican Chicken Pumpkin Soup was a traditional Saturday soup that was prepared in most Jamaican homes. It could be made with any part of the chicken, but chicken back was often used because it was more affordable. The soup was made from a blend of pumpkins, carrots, yellow yam, Irish potatoes, Cho Cho, and flour dumplings, all cooked together in one pot to create a hearty and satisfying meal.
Over the years, I have made some changes to the recipe. I prefer to use a whole chicken, and I often skip the dumplings to keep my carb intake in check. However, the real secret to making this soup truly exceptional is using fresh herbs and spices picked from my backyard garden. If you decide to try this recipe, I would love to hear how it turns out!
INGREDIENTS:
3 qt. water
2 lb. chicken
1/2 lb. carrots, cubed
6 Pimento Seeds/Berries (Allspice)
1/4 lb. turnips, cubed
3 Garlic pegs crushed
1 lb. Pumpkin/Squash (cut up into 1 inch pieces)
1/2 lb. Cho Cho/Christophine (cut up into 1 inch pieces)
1 lb. yellow yam, cut up
3 sprig thyme
2 stalks scallion
1 tablespoon salt
1 packet Jamaican Chicken Noodle or Cock Soup
1 Medium Irish Potato (optional)
3 stalks of celery diced (optional)
3 stalks of corn broken in half (optional)
Directions:
Boiled Chicken in 3 Qt Water for 5 minutes
Cut, seed and peel Kabocha squash. You will use only 2 cups of cubed Kabocha squash. Set aside.
In a large pot, add a little canola or olive oil, and lightly brown the chicken. Add the squash and 8 cups of water. Bring to a boil and cook for 20 -30 minutes.
Add sliced onion, potato, garlic, thyme sprigs, carrot (turnips and chayote, optional), and Scotch Bonnet or Habanero pepper.
Add the allspice berries
Now add the Soup Packet
Cook the soup for another 20-25 minutes.
Remove the pepper before serving. If you use a Scotch Bonnet pepper, I suggest occasionally tasting the soup, and remove the pepper at desired heat.