Jamaican Pumpkin Soup With Chicken
Equipment
- Large pot
- Immersion blender or regular blender
- Cutting board and knife
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (adjust to taste)
1 pound boneless, skinless chicken breast, diced
4 cups chicken broth
1 medium pumpkin, peeled, seeded, and chopped into chunks
2 carrots, peeled and chopped
1 potato, peeled and chopped
Salt and pepper to taste
1 cup coconut milk
Juice of 1 lime
Instructions
Saute Aromatics
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until softened and fragrant. Stir in fresh thyme leaves, ground allspice, nutmeg, cinnamon, and cayenne pepper. Cook for another minute.
Brown Chicken
- Add diced chicken breast to the pot and cook until lightly browned on all sides.
Simmer Soup
- Pour in chicken broth and bring to a simmer. Add chopped pumpkin, carrots, and potato to the pot. Season with salt and pepper to taste. Cover and let simmer for 30-35 minutes, or until vegetables are tender.
Blend Soup
- Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy.
Finish With Coconut Milk And Lime
- Return the soup to the pot if using a regular blender. Stir in coconut milk and lime juice, adjusting seasoning if necessary. Let the flavors meld together over low heat for another 5 minutes.
Notes
Remember to adjust the seasoning according to your taste preferences. Cooking is all about experimentation and making the recipe your own!