This is a delicious soup that originates from the Island of Jamaica. There are many variations of this delightful recipe and they combine the flavors of pumpkin, yam along with the distinctive traditional Jamaican spices. It has a smooth texture and is in a meal in itself!
Great on a cold winter day or as in Jamaica served on a sunny day!
2 cups cooked chicken
6 cups water
2 small carrots, chopped
2 stalks celery, chopped
1/2 pumpkin, peeled and chopped into small pieces
6 fingers okra, chopped
1 small yam, peepled and chopped small
1 onion, chopped
4 cloves garlic, chopped
1/2 scotch bonnet pepper, chopped or 1 tsp sauce (optional)
2 bay leaves
1/2 tsp cumin
1/4 tsp Jamaican curry powder
4 sprigs fresh thyme
2 tbsp fresh chopped parsley or 2 tbsp dry
1/2 tsp ground pimento spice
1/2 tsp Jamaican all purpose spice
1/2 tsp black pepper
Salt ( optional )
2 tbsp chicken stock ( approx – add more if necessary )
2 tbsp coconut milk powder ( optional )
1 cup flour
1/4 tsp salt
water for mixing to bind
** Making spinners
Place the flour and salt in a mixing bowl. Add enough water to mix dough, adding more if necessary to make a stiff dough. Roll between hands or on a counter into 1 inch long pieces. Drop into the pot and cook along with the soup.
In a large soup pot add the water and the package of Jamaican Cock soup with pumpkin. Add the chopped vegetables, herbs, spices and bouillon and bring to a medium boil. Cook for 10 minutes before adding the chicken. Make the spinners as directed and add to soup. Drop the heat to a medium- low and simmer for 30 – 45 minutes.
Garnish with a sprig of parsley.