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golden Jamaican chicken pumpkin soup with a thick orange broth, chicken, and potato in a wide horizontal shot in a bowl, fresh thyme and green onion on top, warm natural light, shallow depth of field, landscape orientation

Jamaican Chicken Pumpkin Soup

Soup that has a hint of pumpkin, hints of chicken, but a whole lot of spice and warmth from scotch bonnets and allspice, with thyme as a finisher.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken thighs bone-in
  • 4 cups pumpkin cubed
  • 7 cups chicken broth
  • 2 potatoes diced
  • 3 sprigs fresh thyme
  • 1/2 tsp allspice
  • 1 Scotch bonnet pepper whole
  • 2 green onions sliced

Method
 

  1. Simmer the chicken in the broth with the thyme and allspice for 20 minutes.
  2. Add the pumpkin and potatoes and cook until very tender, about 15 minutes.
  3. Remove the chicken, shred the meat, and discard the bones.
  4. Mash some of the pumpkin against the pot to thicken the broth and return the chicken.
  5. Add the whole Scotch bonnet for the last 5 minutes for gentle heat, then remove it and serve with green onions.

Notes

Keep the Scotch bonnet whole and remove it before serving for warmth without too much fire.