Jamaican Chicken and Pumpkin Soup

Ingredients

• 3 pounds (1.5k) or more chicken thighs, (cut into chunks)
• 1 medium onion, (diced)
• 2 teaspoons (4g) minced garlic
• 2 teaspoons (2g) fresh thyme
• 1 scotch bonnet pepper
• 1 teaspoon (2g) smoked paprika
• 1 bay leaf
• 5 cups (1.2l) or more broth ((or water and bouillon))
• 2-3 green onions, (finely sliced)
• 1 teaspoon (2g) allspice
• 1 chayote, (cut into large chunks)
• 1 green plantain, (peeled and cut into chunks)
• 2-3 cups (280-420g) butternut squash, (peeled and cut into large chunks)
• 1-2 carrots, (cut into large chunks)
• 2-3 tablespoons (8-12g) parsley ((optional))
• 1 packet cock flavored soup mix
• salt and pepper to taste

Steps

1. 1

   Heat a stock pot or Dutch oven with oil, then add onions, green onions, garlic, thyme, allspice, bay leaf, and scotch bonnet pepper or hot sauce. Stir for about 3 minutes to get the aromatics going. Then, add chicken, salt, and pepper, and stir for about a minute.

2. 2

   Pour the broth into the pot, and toss in the vegetables: plantains, squash, chayote, and carrots. Add the cock flavor and adjust the salt to taste.

3. 3

   Cover and simmer for about 30 minutes.

4. 4

   Adjust seasonings to taste, remove from heat, and serve with bread.