Tasty Tuesday: Jamaican Spicy Chicken & Pumpkin Soup
If you live in the U.K you will know that the weather has been freezing the past few days and even snowed on Sunday & yesterday. When the weather is like this all I want is to be indoors nice and warm eating comfort food.
For me, there’s nothing better than homemade Soup it just makes everything better.
On Sunday I made one of my all-time favourite Soup, Jamaican Spicy Chicken & Pumpkin Soup. I love this Soup it’s so hearty & homely it’s a little bit spicy but not too hot for anyone who fears spicy food.
I wasn’t in the mood to cook the soup on the hob so I just throw all the ingredients into my slow cooker, although I do feel like it does come out better on the hob so that will be the recipe I will be sharing.
I know some of you are going to see Scotch Bonnet Pepper and be like no way that way to hot but because the Scotch Bonnet is not cut and is only place on top of the soup while it cooks it gives it a gentle warmth.
- 1Tb Olive Oil
- 3.5 Liter Water
- 6 Chicken Thighs & Legs
- 1 Chicken Stock Cube
- 1/2 Small Pumpkin or Butternut Squash diced
- 2 Carrots diced
- 3 Celery Stalks diced
- 3 Sweet Potato diced
- 1 Red Bell Pepper diced
- 1 Green Bell Pepper diced
- 1 Large Onion diced
- 1 Tin of Condensed Cream of Chicken Soup
- 2 Tb Salt
- 1 Tb Black Pepper
- 1 Tin of Sweet Corn
- 1 Spring of Thyme
- 1 Scotch Bonnet
- Warm the Oil in a Soup Pan
- Fry the Chicken until browned then removed from Pan
- Add the Water to the Pan & bring to boil
- Add the Chicken, Pumpkin & Chicken Stock Cube
- Removing the white form from the top of the water
- Cook for 10 minutes or until the Pumpkin is soft
- Add Celery & Carrots let cook for another 10 minutes
- Add Sweet Potato and let cook for 15 minutes
- Add Bell Peppers, Onions, Sweet Corn & Chicken Soup
- Add Salt, Pepper & Thyme
- Add the whole Scotch Bonnet Pepper
- Cover and cook for 5 minutes
- Carefully remove two cup fulls of the Soup making sure not to get the Scotch Bonnet Pepper or Thyme, place in blender and blend until smooth
- Stir back in to Soup and cook for 5 minutes
- Remove the Scotch Bonnet Pepper & Thyme
- Stir one last time
- Enjoy your Soup