It’s time to put on our traveling shoes for this month’s Eat the World Recipe challenge. This month we’re going tropical as we head to Jamaica!
There are so many delicious choices from this country. The obvious choice is jerk chicken, but I don’t always like to go with the obvious choice. The next choice is a rum punch. A lot of the rum punches are way too sweet for my liking. I did find a rum punch that I nearly tried, that involved a dram (spicing rum on your own). I nearly went for it, but I realized I really didn’t need a dram.
Then I happened upon a recipe for pumpkin soup! I loved it, because it is so perfect for this time of year!
Of course, by the time I found this recipe, pie pumpkins were nowhere to be found, so I used a red kabocha squash instead. Red kabocha is a bit sweeter than pumpkin, but makes a delicious soup nonetheless.
The soup is spicy and smooth and just a little sweet. And the best part of all was that the whole family ate the soup without complaint!
Check out all the wonderful Jamaican dishes prepared by fellow Eat the World members and share with #eattheworld.
Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.
Jamaican Chicken & Pumpkin Soup
Adapted from Best Dressed Chicken
1 (2 ½ pound) pie pumpkin or winter squash
1 tablespoon butter
1 onion, diced
1 jalapeño, diced
2 cloves garlic, minced
2 large carrot, sliced
Salt & pepper
1 teaspoon chicken base powder
1 teaspoon dried thyme
¼ teaspoon ground ginger
⅛ teaspoon ground allspice
2 bay leaves
6 cups chicken broth
1 ½ pounds chicken thighs
2 cups corn
Preheat oven to 400 degrees F. Slice the pumpkins in half and remove the seeds and strings. Place the pumpkins, cut side down, on baking sheets. Add 1-2 cups of water and roast in the oven for 30-45 minutes or until the skin is easily pierced with a fork. Set aside to cool.
Once the pumpkin is cool, scoop the flesh out of the outer shell. Place in a food processor and blend until smooth.
Meanwhile, heat the butter in a soup pot over medium heat. Add the onion and jalapeño and cook until soft. Stir in the garlic and carrot and cook for another minute.
Season the vegetables with salt, pepper, chicken base, thyme, ginger, allspice, and bay leaves. Stir in the chicken broth and thighs. Cook until the chicken is cooked through. Remove chicken and shred.
Stir in the shredded chicken, pureed pumpkin, and corn. Cook until heated through and serve.
Amy Eats the World in...
Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burger
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Milk
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade)
Puerto Rico: Arroz con Tocino (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies)
Trinidad & Tobago: Trini Macaroni Pie
Iraq: T'bit (Slow Cooked Chicken & Brown Rice)
Fiji: Fijian Creamy Lentil Soup (Dhal)
Senegal: Cafe Touba (Senegalese Spiced Coffee)