Jamaican Chicken Pumpkin Soup

original post: http://greedygirlcooks.blogspot.com/2014/10/jamaican-chicken-pumpkin-soup.html

Ingredients

2 tablespoon oil

1 tomato chopped

½ cup chopped onion

1 stalk chopped celery

2 chopped carrots

1 table spoon allspice berries

6 cups chicken broth

3 cloves garlic minced

2 scallion stalks

3 sprigs thyme

2 cups chopped pumpkin

1 scotch bonnet pepper

Chicken

3 chopped chicken legs or thighs

¾ teaspoon salt

½ teaspoon black pepper

Dumplings

1 cup flour

½ teaspoon salt

1/3 cup water

Greedy tips:

• Do not slice the hot pepper; add it whole to the soup. When the pepper cooks in the soup or in rice, as long as it’s not punctured it imparts flavor but not heat. Once the soup is finished remove the pepper and discard in-case someone’s spoon or fork punctures it by accident.
• If you don’t have chicken broth, just add the 6 cups of water with approximately 3 teaspoons of salt and 1 teaspoon of sugar. You can judge the flavor for yourself and add less or more to your liking
• Do not boil the soup for too long because all the pumpkin will disintegrate into the broth. You want it relatively thickened but it’s not a creamy soup it’s a rich broth.