Jamaican Pumpkin Chicken Foot Soup

Ingredients

• 3 litres chicken stock or water
• 1 lb. chicken foot (washed, skinned and nails cut-off)
• 2 stalks corn broken in half (optional)
• 1 lb. yellow yam (medium diced)
• 2 turnips (sliced)
• 2 green scotch bonnet peppers
• 1 tsp. fresh ginger
• 4 bay leaves
• ½ tsp allspice powder
• 3 garlic cloves mashed
• 2 lbs pumpkin (medium diced, skin on)
• dumpling dough (pre-kneaded)
• 6 sprigs thyme
• 2 stalks scallion (sliced diagonally)
• 1 tbsp. salt (to taste)
• 1 packet Jamaican Chicken Noodle or Cock Soup Mix
• ½ lb. carrots (sliced diagonally)
• 3 stalks celery (diced) (optional)
• ½ lb. cho cho/ christophine (cut up into 1 cm pieces)

Instructions

• Place chicken foot, chicken stock, corn, turnips, scotch bonnet, yam, garlic, ginger, allspice, bay leaves, chicken soup mix, and turnips to pot and bring to a boil.
• Boil for 20 minutes until pumpkin is cooked.
• Remove all the pumpkin, turnip and ginger from the pot along with enough of the stock to cover them and blend until completely smooth.
• Pour back puree mixture into pot.
• Add carrots, cho cho, celery and the other ingredients to the pot.
• Add dumplings or “spinners”.
• Simmer for ½ hour until the vegetables in the soup are al dente (soft but not mushy), the dumplings are floating, and the soup is reduced a little to a velvety consistency.
• Add salt to taste, if necessary.
• Serve while hot!
• Enjoy!