Jamaican Chicken Pumpkin Soup Recipe

This hearty, comforting Jamaican Chicken Pumpkin Soup is made with bone-in chicken, fresh pumpkin, and chewy dumplings, ready in 1 hour and 20 minutes. The broth turns a beautiful golden color as the pumpkin slowly melts into the savory liquid. I love making a big pot of this on chilly weekends.

Why This Classic Works

I used to rush the cooking process, resulting in a thin and watery broth that lacked depth. I quickly learned that letting it simmer until the pumpkin fully breaks down is the true secret to this dish.

The starchy ground provisions and handmade spinners thicken the soup perfectly without ever needing heavy cream. It feels deeply nourishing and tastes exactly like a traditional Caribbean kitchen.

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Jamaican Chicken Pumpkin Soup Ingredients

Soup Base

• 1 lb bone-in chicken thighs, chopped
• 2 cups calabaza pumpkin or butternut squash, peeled and diced
• 1 large carrot, sliced
• 1 chayote (chocho), peeled and diced
• 1/2 lb yellow yam, peeled and diced
• 1 medium potato, diced
• 4 cups chicken broth or water
• 1 sprig fresh thyme
• 1 whole Scotch bonnet pepper
• 6 pimento (allspice) berries
• 1 packet cock soup mix (optional)

For The Spinners

• 1 cup all-purpose flour
• 1/4 tsp salt
• 1/3 cup water

How To Make Jamaican Chicken Pumpkin Soup

1. Brown the Chicken: In a large pot, sear the chopped chicken thighs over medium heat for 5 minutes until lightly browned on the outside.
2. Simmer the Base: Add the diced pumpkin, carrots, chayote, broth, thyme, and pimento berries to the pot. Bring the mixture to a boil, then reduce heat and simmer for 25 minutes.
3. Make the Spinners: While the soup simmers, mix the flour, salt, and water in a bowl to form a stiff dough. Roll small pieces of dough between your palms to form long, thin dumplings.
4. Add Provisions and Dumplings: Stir the yellow yam, potato, cock soup mix, and spinners into the pot. Carefully place the whole Scotch bonnet pepper on top of the liquid.
5. Final Cook: Simmer for another 30 minutes until the soup thickens and the root vegetables are tender. Remove the Scotch bonnet pepper gently before serving.

Recipe Tips

• Handle the pepper carefully: Keep the Scotch bonnet whole to infuse flavor without releasing overwhelming heat into the broth.
• Cut uniform pieces: Dice the root vegetables to similar sizes so they cook evenly and become tender at the same time.
• Let the pumpkin melt: Cut some of the pumpkin into smaller pieces so it dissolves completely into the broth for a natural thickness.

What To Serve With Jamaican Chicken Pumpkin Soup

Serve this hearty bowl with thick slices of hard dough bread or warm dinner rolls to soak up the rich broth. A crisp green salad on the side cuts through the heavy, starchy vegetables nicely.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or chicken broth if the starch makes it too thick overnight.

FAQs

Can I use butternut squash instead of Jamaican pumpkin?

Yes, butternut squash or kabocha squash are fantastic substitutes. They break down similarly if you cannot find traditional calabaza pumpkin at your local market.

What is cock soup mix?

It is a popular Jamaican dehydrated chicken and noodle soup packet. It is widely used as a seasoning base to deeply enhance the savory flavor of the broth.

Do I have to include the dumplings?

The spinners are highly traditional and help thicken the soup with their starch. However, you can easily skip them if you prefer a slightly lighter meal.

Is this soup very spicy?

Not if you keep the Scotch bonnet pepper entirely intact. It will only add a fragrant, fruity undertone without releasing intense heat into the soup.

Nutrition

• Calories: 350 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 55 mg
• Sodium: 850 mg
• Total Carbohydrate: 45 g
• Protein: 22 g

Try More Recipes:

• Jamaican Curry Chicken Soup Recipe
• Nigerian Chicken Pepper Soup Recipe
• Chicken Bell Pepper Soup Recipe