VEGAN JAMAICAN PUMPKIN SOUP | RICH & FLAVOURFUL with SIMPLE INGREDIENTS!!

In a large stockpot, bring to rapid boil 10 cups of water and add garlic and pimento. Then add pumpkin and corn and cook for about 15 to 20 minutes or until pumpkin softened and tender.

When pumpkin has softened into the soup (water is now an orange colour), add the remaining ingredients – carrot, yam, cayote (chocho), turnip, celery, onion, thyme, green onion (escallion), dumpling and scotch bonnet pepper. Allow to boil for 15 minutes.

Reduce heat to medium and stir in coconut milk, then add vegetable bouillon(s), seasoned salt and black pepper. Taste and adjust if necessary; allow to simmer for an additional 20 minutes. Remove scotch bonnet pepper and thyme sprigs, serve while hot and enjoy!

In a medium mixing bowl, add flour and salt then gradually add water and use your hand to knead and form the dough for the dumpling. Dough should be soft but not sticky and wet.

Pinch or cut off 6 equal sized pieces. In the palm of your hand using a circular motion, form each piece into a ball, flatten slightly, and fold the edges of the dough into the center creating small round wheels. Set each dumpling aside.

Equipment Needed

Dietary

Allergens