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.