Jamaican Pumpkin Soup

6 standard portions

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Ingredients

• 1 lb Pumpkin ((450g) roughly 4 cups, chopped)
• ½ cup coconut milk ((120ml))
• 10 cups vegetable stock ((2.37 litres) see notes for the link)
• 2 cans jackfruit (shredded (core discarded))
• 1 cho cho (chopped)
• 2 medium carrots (chopped)
• 1 medium sweet potato (chopped)
• ½ - 1 lb yellow yam ((450g))
• 3 tbsp homemade cock soup mix ((23g)see recipe notes)
• 3 scallion (chopped)
• 4 garlic cloves (chopped)
• 1 scotch bonnet pepper
• ½ tbsp parsley
• ½ tsp black pepper
• 1 tsp onion powder/granules
• 6 sprigs of thyme
• 10 pimento berries
• pink salt (to taste (if needed))
• 2 cups gluten free flour ((272g))
• ½ cup warm water ((120ml))
• ½ tsp pink salt

Method

1. Bring the large stock pot to the boil with the vegetable stock.
2. Meanwhile, add half of the pumpkin to the pot.
3. Allow the pot to boil for 10 minutes then mash the pumpkin (use a potato crusher or fork). This will form as your base.
4. Prepare the dumpling by adding the flour and pink salt to a medium bowl. Pour the water into the flour in intervals to form a pliable dough ball.
5. Pinch off about golf ball size of the dough and form into discs or roll in the palm of your hand to make spinners.
6. Add the dumpling to the pot.
7. Then add all of the ingredients excluding the parsley, black pepper, onion granules and coconut milk.
8. Reduce the heat to medium and simmer for an hour.
9. Half way through cooking add the coconut milk, parsley, black pepper and onion granules, pink salt if needed stir and do a taste test and adjust accordingly.
10. Continue to simmer for another 30 minutes during this time the soup should have thickened. Mash some more pumpkin for a thicker texture.
11. Remove the thyme stems, scotch bonnet and pimento berries prior to serving.