Jamaican Chicken Foot Pumpkin Soup

recipe by:
  • 3 litres chicken stock or water
  • 1 lb. chicken foot (washed, skinned and nails cut-off)
  • 2 stalks corn broken in half (optional)
  • 1 lb. yellow yam (medium diced)
  • 2 turnips (sliced)
  • 2 green scotch bonnet peppers
  • 1 tsp. fresh ginger
  • 4 bay leaves
  • ½ tsp allspice powder
  • 3 garlic cloves mashed
  • 2 lbs pumpkin (medium diced, skin on)
  • dumpling dough (pre-kneaded)
  • 6 sprigs thyme
  • 2 stalks scallion (sliced diagonally)
  • 1 tbsp. salt (to taste)
  • 1 packet Jamaican Chicken Noodle or Cock Soup Mix
  • ½ lb. carrots (sliced diagonally)
  • 3 stalks celery (diced) (optional)
  • ½ lb. cho cho/ christophine (cut up into 1 cm pieces)
Jamaican Chicken Foot Pumpkin Soup
  • Place chicken foot, chicken stock, corn, turnips, scotch bonnet, yam, garlic, ginger, allspice, bay leaves, chicken soup mix, and turnips to pot and bring to a boil.
  • Boil for 20 minutes until pumpkin is cooked.
  • Remove all the pumpkin, turnip and ginger from the pot along with enough of the stock to cover them and blend until completely smooth.
  • Pour back puree mixture into pot.
  • Add carrots, cho cho, celery and the other ingredients to the pot.
  • Add dumplings or “spinners”.
  • Simmer for ½ hour until the vegetables in the soup are al dente (soft but not mushy), the dumplings are floating, and the soup is reduced a little to a velvety consistency.
  • Add salt to taste, if necessary.
  • Serve while hot!
  • Enjoy!
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