Chicken Pumpkin Soup

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Chicken Pumpkin Soup
This is usually a traditional dinner on a Saturday in the Caribbean.
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Prep Time 30 minutes
Cook Time 60 minutes
Servings
8 persons
Ingredients
Prep Time 30 minutes
Cook Time 60 minutes
Servings
8 persons
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
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Instructions
  1. Wash and prepare vegetables. Separate cut turnip. Prepare chicken by cutting into medium size parts. Chicken parts or breast can be used instead of whole chicken. To a large pot add a gallon of water and bring to boil. Add turnip and boil for 10 minutes. To make the dumplings: combine together flour 1/2 cup water, pouring slowly, mixing and kneading until flour has a doughy consistency. If sticky, add more flour to mixture until doughy consistency. Set aside.
  2. Pull up a small chunk of flour about 1/4 handful and make in a ball. Knead dough inwards with fingers then indent the middle so that it looks like a doughnut. Add dumplings to pot and cook for ten minutes before adding chicken. Cook for ten more minutes then add yam, corn, regular potatoes, sweet potatoes, cho cho and blocks of pumpkin quarters with skin. Cook for another ten minutes then add chopped pumpkin, chopped carrots, carrot blocks and cook for another ten minutes.
  3. Removed blocks of pumpkin with skin about 4. Use a spoon and scoop out pumpkin from two of them and add back to pot. Set the other aside to serve with soup. Add Grace Cock Soup (2 packs), garlic, all spice, scotch bonnet pepper, thyme, celery and scallion. Simmer for 10 minutes.
  4. Serve hot or warm. Serve with additional pumpkin blocks removed earlier.
Recipe Notes

When scotch bonnet pepper is added take care not to rupture since it is very hot.

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