Caribbean Pumpkin Chick'n Soup
This is Dominique's heritage in a bowl. Thick, rich, and deeply comforting, this Caribbean pumpkin chick'n soup is built the Jamaican way — pumpkin simmered until it melts into the broth, hearty hand-rolled dumplings, sweet corn, and that slow-building scotch bonnet warmth.
Jackfruit and optional curry nuggets stand in for the meat, and it's every bit as hearty as the original. One pot, total comfort, and a house that smells incredible.
Watch it made
Directions
- Rinse and drain the jackfruit. Trim off the hard ends and discard the seeds. Set aside.
- In a large pot over medium heat, add 2 Tbsp olive oil, then the onion and fresh garlic. Cook until fragrant.
- Add the red and green bell peppers and stir to combine.
- Pour in the no-chicken broth and water.
- Stir in the no-chicken bouillon paste.
- Add the pumpkin puree and stir. Cover the pot and bring to a boil.
- While the soup heats, prepare the dumplings: mix the flour, water, and salt into a dough and roll into small dumplings.
- Once the soup boils, add the carrots and celery.
- Add the butternut squash (or Jamaican pumpkin) and potatoes.
- Add the jackfruit and stir.
- Add the Hodo curry nuggets (if using) and stir.
- Add the vegan chicken noodle soup seasoning mix, thyme, garlic powder, cayenne pepper, black pepper, and salt. Stir to combine. When it returns to a boil, add the whole scotch bonnet pepper.
- Stir in the pasta.
- Add the dumplings and finally the corn on the cob. Stir to combine, then cover and simmer over medium-low heat for 15–20 minutes.
- Once the soup has thickened, it's ready to serve!
- For extra heat, cut the scotch bonnet pepper in half before adding.
