Best! Pumpkin Chicken soup! Jamaican Style || Toya’s Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein with fewer calories.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Butternut squash offers a similar flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth is lower in calories and can be made cheaply.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until softened, about 3-4 minutes.

Stir in diced chicken and cook until browned, about 5-7 minutes.

Add chopped pumpkin, carrot, and celery; cook for another 5 minutes, stirring occasionally.

Pour in chicken broth and bring to a boil.

Reduce heat and add thyme, bay leaves, and allspice; simmer for 20-25 minutes until pumpkin is tender.

Remove bay leaves and blend the soup until smooth using an immersion blender.

Stir in coconut milk and lime juice; heat through for 2-3 minutes.

Season with black pepper to taste before serving.

Cooking Techniques

Spice Level: