Jamaican chicken and pumpkin soup is an excellent fall recipe. It encompasses that autumn feel and crosses those elements with flavors from the islands. The combination is a mouthwatering fusion worthy of being repeated again and again. It will keep you warm during the winter months.
This soup has chicken and pumpkin(I used butternut squash) in it, of course, as the backbone. However, the list does not end there. Plantains are added to lend their potato-like flavor as well as carrots to round out the main ingredients making it a hearty chicken soup.
Guess what? The natural flavors of these vegetables meld beautifully and thicken’s the soup.
Getting the flavors right is easy, so put your focus on texture. Tender chicken is really simple while avoiding serious mushy vegetables is more challenging.
The way to prevent the mush is checking them every so often during the cooking process. Adjust to suit your preference.
Speaking of thickeners, here I used Grace flavored soup mix. A mix used throughout the Caribbeans to enhance soups and stews. It packs a punch of flavor. However, you can make this soup without it and still get good results.
Okay, this soup isn’t truly Jamaican without the bold flavors of garlic, green onions, allspice and scotch bonnet peppers. The garlic is pungent and sweet, the green onions are sharp, the allspice works so well with the pumpkin resulting in that signature element of warmth and scotch bonnets bring the heat.
OH YES! Bring it on!
You start by sautéing the aromatics with the chicken just for a few minutes to give it some added flavor then follow with the remaining ingredients and soon after, this classic soup is ready!
Traditionally, Jamaican chicken and pumpkin soup is served on Saturdays and it’s made with dumplings. I ditched the dumplings here. You can add dumplings if you’d like.
OH, you don’t have to wait till the weekend to make this recipe. It ‘s SOOO easy to make. AND can be made in advance, but you may need to add a little more chicken broth before serving because it thickens up as it sits.
Either way, the flavors and textures are simply delicious and it is sure to become a cold-weather favorite
So why not make a large pot and invite a few people over?
Enjoy!!!
Notes
- You can also use bone-in chicken thighs and/or chicken parts.
- Adjust vegetables to suit preference, some people like to throw fresh corn on the cob. Be sure to cut it in chunks.
- Chayote also known as Christophenes or Cho-cho is a green pear-shaped tropical fruit that resembles cucumber in flavor widely enjoyed throughout the Caribbean Islands and Mexico – it’s available in most supermarkets. Or you can substitute with yellow squash or zucchini.
- Sub plantains with potatoes if you’re not obsessed like I am.
Jamaican Chicken and pumpkin soup
Ingredients
- 3 pounds or more chicken thighs cut in chunks
- 1 medium onion diced
- 2 teaspoons minced garlic
- 2 Teaspoons Fresh thyme
- 1 Scotch bonnet pepper
- 1 teaspoon smoked paprika
- 1 bay leaf
- 5 cups broth/water or more
- 2-3 Green Onions diced
- 1 teaspoon all spice
- 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 Tablespoons parsley optional
- 1 flavored packet cock soup
- Salt and pepper to taste
Instructions
- 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
Nutrition Information:
Erin says
I would like to pin this recipe, but I can’t find the icon to pin it.
ImmaculateBites says
Hi Erin,
Sorry to hear about this . Don’t know what the issue is …. Works fine on my end.
Andrea Houston says
Made this recipe tonight and added spinners. Excellent recipe, very tasty! Thank you!
ImmaculateBites says
Awesome! So happy to hear it worked out well for you.
Aaron Smith says
For this recipe would I use green plantain or ripe plantain?
ImmaculateBites says
I like to use ripe plantains . However, it needs to be firm and no black spots. If not use green plantains
Kelly Anne says
When did you add the pumpkin?
ImmaculateBites says
I subbed with butternut squash.
Chase says
Hey Kelly Ann, you can add the pumpkin at the very beginning with the chicken, diced up finely, what you want is for it to be cooked out, it’s what gives the soup its reddish color and thickness.
ImmaculateBites says
Thanks for the tip.
Lisa says
Wow. Thank you so much for this recipe. So easy and delicious. This will be a new favourite. I added some fresh ginger and a few spoons of coconut milk, for a special twist!
Rachel says
Hello, I was looking for a recipe that would be like my deceased grandmothers soup, I never got her recipe. This was the first one I tried and it was just right! (My father and sister agree with me) I don’t eat meat or msg so I made it without the chicken or the cock soup mix but it was still so delicious I made it 3-4 times through the winter. Thank you!
I add nutritional yeast for added flavor and I’ve tried with okra and spinners. So yummy!
imma africanbites says
Thank you for taking the time to let me know, Rachel. I appreciate it. It’s such a comforting dish indeed.
Basilica Fernandez says
Thank you so much and God bless you for the website. I relocated from NY to NC, and in preperation of returning back to NY after 28 horrible months in a place with limited staples and condiments for Carib cooking. Upon my return back to NY, I want to prepare a large feast for my family and dear friends. Your recipes are true blessings. I did not get to cook for many family members here, as I did in NY and cooking for large numbers is something I truly miss.
Thank you so and if you can, can you post recipes for stew peas and red pea soup.
God bless and stay good.
Mary says
Ok, I love the combinations of oral sensory flavors but in reading the recipe, I see no mention of PUMPKIN…Do you cook it into a puree form and how much of the pumpkin is added? I might have missed it but did look several times for when and where it was added…………………missed it!!
ImmaculateBites says
Hi,
Jamaican pumpkin is also known as Calabaza or Cuban Squash. I used squash for this recipe.
Gemma says
I made this soup but had to leave out the cho-cho and plantain… unfortunately they are very difficult to get in Scotland! I put in some potatoes and I also added corn and spinners. Delicious! I have used many recipes from this sore and I have never been disappointed. Thank you
ImmaculateBites says
Hi Gemma, So happy to hear this. Thanks for giving my recipes a try.
Jared says
How crucial is the scotch bonnet? I have everything ‘but’ that…i grabbed a habanero. Should I do a tsp of sugar to sweeten it?
imma africanbites says
Yes please, since scotch bonnet are slightly sweeter than habanero. But other than that, habanero works fine in this recipe. Please let me know how it turns out for you.
BRITTANy says
Wow I made this recipe and it was amazing!! The only thing I changed was skipping the plantains and adding a little butter. I also mashed the pumpkin after a while just to thicken up the soup. Thank you for an awesome recipe! I will definitely be making this again
ImmaculateBites says
Thanks for taking the time to provide feed back. Glad to hear it worked out well for you.
Denise says
Hi, is there something else I can use instead of the flavored packet cock soup?
ImmaculateBites says
Just omit it ! I tried it without and it turns out just fine.
Michelle Hunter says
A tin of Condensed chicken soup
Therese says
What is the equivalent for cock soup? Not sure if we have it here! Looking forward to making this!!
Jennifer McIntosh says
I love the website. Thank you for sharing…I’m definitely learning. Can you please clarify….what is Coyote? I cant find it in my market. Thanks for your help.
ImmaculateBites says
Hi Jennifer! Chayote is a pear shaped light green vegetable-also called christophene, chocho, vegetable pear, custard marrow,and mirliton. It’s in the produce isle next to cucumber, carrots. You can ask the produce department if they carry it. Hope this helps.
joan pike says
It is actually a chayote(latin america) lol since a coyote is a wild dog. In Jamaica it is called cho-cho. On some other islands it is called christophine.
ImmaculateBites says
Ah, So embarrassed ! Didn’t see the typo. Thanks for pointing this out to me Joan. Recipe updated
Aisha says
Is there any vegetarian / vegan/ halal option for the cock soup packet? I really want to try the recipe but I see there’s chicken fat in the packet and our family only eats halal.
ImmaculateBites says
Sorry I don’t know of any. However, you can give it a go without the cock soup packet. Or use a any packet soup to substitute the packet.
Djblazs says
Grace makes a pumpkin flavor soup mix that is vegan. That would work well.
Stacy says
I made this soup last night and it was delicious. I am enjoying your website and I’m looking forward to trying more recipes. I have also tried a shrimp recipe. Thank you for sharing.
ImmaculateBites says
YaY!!! Thank for taking the time to let me know. Happy Cooking !!!
Steff says
Hello Imma,
I made your Jamaican chicken and pumpkin soup/ stew..it was out of sight!! My son and I loved it! Thank you so much for sharing.
I also love curry chicken and oxtails..but I need a recipe from you for roti..I love it..but I don’t have a quick easy recipe and technique for it. Imma, can you help a sister out. Also, if you have a nice curry shrimp recipe, I would love that too! You have skills girl!! Please continue to share..wink*
ImmaculateBites says
Thank Steff! I got you covered Girl!!! Here is the link to roti https://www.africanbites.com/chicken-roti/ and Curry shrimp here https://www.africanbites.com/jamaican-curry-shrimp/. Do let me know how it works out for you. Or if you need anything else. Happy Cooking!!!!
MallyBoo says
hi there!
is the plantain green or yellow? and should i peel the chayote or is it skin on?
trying your slow cooker brown chicken stew in two days, and i found browning sauce (i’m from the uk) so ill let you know how it goes.
peace
ImmaculateBites says
Hi MallyBoo! It’s green plantains, you can also use firm ripe plantains. You don’t want it too mushy. The chayote is skin on. Thanks for trying out my recipes!
Can’t wait to hear how the brown chicken stew turns out.
Happy Cooking!!!!
Mallybooboo89@gmail.com says
That’s some super speedy replying you did there! I appreciate that, thanks!
And thank the lord it’s green plantain cos that what my supermarket sells… I’ve had an awful experience cooking these plantains so hopefully it’ll cure my phobia!
Will definitely let you know about the stew- I’m marinating the chicken over night tonight for dinner tomorrow!
Thanks again!
Gail says
The chayote should never be skin on.
ImmaculateBites says
Hi Gail!
The ones available here, in most supermarkets are young and tender and the skin is quite edible. They serve it all the time in restaurants with skin on. The super mature ones are the ones that you have to peel before consuming .