THE BEST CARIBBEAN CHICKEN AND PUMPKIN SOUP | Fall Soup | Jehan Can Cook

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeño offers heat with less intensity, while banana pepper is milder.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk is budget-friendly.

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is leaner, while thighs are more economical.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano provides similar flavor, while dried thyme is often less expensive.

Cut carrots into pieces.

Peel and cut pumpkin into smaller pieces, removing seeds.

Finely dice an onion.

Thinly slice garlic.

Season chicken with salt and black pepper.

In a 12-inch cast iron skillet, melt butter and sauté onion and garlic until translucent.

Add chicken pieces and cook for a few minutes.

Add pumpkin, carrots, and sweet potato to the skillet.

Pour in chicken broth to cover the vegetables.

Add thyme, bay leaf, and chicken base; stir to combine.

Bring to a boil, then cover and reduce heat to a simmer.

Prepare dumplings by mixing flour, salt, sugar, and water; knead until combined.

Pinch off pieces of dough and roll into small shapes for dumplings.

Remove cooked chicken from the soup and shred it.

Add dumplings to the soup and cook for an additional 10 minutes.

Remove backbone pieces, bay leaf, and thyme before serving.

Stir shredded chicken back into the soup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens