Recipes Jamaica

Cream of Pumpkin Chicken Soup


  • 4 Best Dressed Chicken breasts
  • 1 can coconut milk
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 2 tbsp olive oil
  • 1 small onion (chopped)
  • 2 tsp red pepper flakes
  • 6 cloves garlic (minced)
  • 1lb pumpkin
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tbsp parsley (chopped)
  • Salt and pepper to taste


  • Add olive oil and onion to a large pot on medium heat. Sauté until softened.
  • Slice the skin off the pumpkin and cut it into bite-sized pieces.
  • Cut the chicken into bite-sized piece. Toss with 1 tbsp of olive oil, oregano and a sprinkle of salt and pepper.
  • Add coconut milk, chicken broth, and pumpkin pieces to the pot.
  • Let this simmer for about 15 minutes.
  • Add garlic, thyme, red pepper flakes, and heavy cream and let simmer for another 10 minutes.
  • In another pot, sauté the chicken pieces until fully cooked (about 8 minutes).
  • Purée the pumpkin mixture in a blender and return to the pot.
  • To serve, pour some of the soup in a bowl Top each bowl with chicken, parsley, and a splash of cream.

Serves 6-8
Prep Time: 15 mins
Cook Time 30 mins

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