Pumpkin Chicken Soup
Wednesday, October 14th, 2009This terrific tasting spicy soup recipe gets its roots from Jamaican cooking. It has a slight curry taste, which comes from the Grace’s packaged soup mix (which you can find in the international aisle at your local grocery store or at your local Caribbean food store). It also has a bit of spicy heat from the country pepper. You can omit the country pepper if you don’t like it really spicy, but adding it will definitely increase the flavour value. The chicken in the soup makes this a whole meal deal, great for those cozy winter days when you want nothing more that to eat a satisfying meal and curl up by the fire afterward.
Ingredients:
- 2 pkgs. Grace’s Pumpkin/Chicken soup mix
- 4-5 medium new potatoes
- 2 small onions
- 3-4 medium carrots cut in chunks
- 5-6 chicken pieces (thighs)
- 1 large can pureed pumpkin, or 1 ½ cups steamed pureed fresh pumpkin
- 6 cups water
- 1 pkg. chicken bouillon powder
- 2 TBSP. cooking oil
- Pinch each of Salt and Pepper
- ¼ of a country pepper, chopped very finely
In large stockpot, brown chicken pieces in cooking oil.
Wash and cut up potatoes into large chunks. Cut onions into chunks. Peel and cut carrots into 1” pieces. Add to stockpot.
Add all remaining ingredients to pot and simmer together for 1-½ hours. Serve.
