Jamaican Chicken Foot Pumpkin Soup
Ingredients
- 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)
Instructions
- 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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