Chicken and Pumpkin Soup (Jamaica)

Jamaican chicken and pumpkin soup is an excellent fall recipe. It encompasses that autumn feel and crosses those elements with flavours from the island. The combination is a mouthwatering fusion worthy of being repeated again and again. And will keep you warm during the winter months.

3 lbs chicken thighs, cut in chunks
1 medium onion, diced
2 tsp. garlic, minced
2 tsp. fresh thyme
1 Scotch bonnet pepper
1 tsp. smoked paprika
1 bay leaf
5 cups broth or water
2-3 green onions, diced
1 tsp. ground allspice
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 Tbsp. fresh parsley, chopped
1 flavoured packet cock soup
sea salt
black pepper, freshly ground

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 cock bouillon, salt according to preference. Cover and cook on for about 30 minutes.

Remove and serve with bread.

Makes 6 servings.