Friday, January 6, 2012

Caribbean Market Day Pumpkin Chicken Soup




Cold comfort Soups: Its cold outside and nothing say’s bye-bye to the winter chills than our Warm you to the bones Caribbean soups. Now is the time to put your soup pot on and try some Antiguan pepper pot, Jamaican Market beef soup, St Lucian Callaloo, Martinique fish Braff, Conch Chowder, Gingered pumpkin Chicken soup or Caribbean Chicken vegetable soup.
Soups are eaten in the Caribbean as a main entrée meal, Vegetables such as potatoes, eddoes, yams, pumpkins, christophines and other starchy tubers along with meats, fish, beans, peas, and dumplings makes these into hearty main meals.

Caribbean Market Day Pumpkin Chicken Soup.

1 whole Chicken ( About 3 pounds) Cut into small portion pieces
2 ounces vegetable oil
3- 4 quarts of water
2 onions diced
3 cloves garlic
2 large carrots peeled and diced
2 stalks celery diced
2 pounds pumpkins peeled and diced
2 large potatoes peeled and diced
1 Green Banana peeled and sliced
4 stalks green onions ( scallions) chopped
1 bunch thyme
1 medium ginger tuber washed, peeled, crushed with a pallet ( To release more of the flavor)
1 scotch bonnet pepper
4 bay leaves

Flour Dumplings
8 ounces white flour
1 Tablespoon butter
½ teaspoon salt
4 Tablespoon water ( or enough to form a stiff dough)
(Add all ingredients in a bowl and mix into a soft dough set aside)

Pre-heat a large soup pot and combine the Chicken pieces with the oil and sauté until chicken is lightly brown. Drain off the excess fat and add water bring soup to a boil and simmer over medium heat for 5 minutes. Remove Chicken breast parts and set aside. Add the Vegetables herbs and spices, cook over medium heat for 30 minutes cut the dumplings into small pieces and form into small balls add to soup. Let soup simmer for 15 minutes. Add reserved Chicken breast allow soup to simmer for 15 minutes. During the cooking process the vegetables will form a thickening process. Season soup to taste. Remove scotch bonnet pepper and ginger before serving. Serve hot with buttered rolls or Jerk Onion Bread

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