Creamy Jamaican Pumpkin Chicken Soup

The Soup That Feeds Your Soul

There’s no comfort like a bowl of Jamaican pumpkin soup. If you grew up in a Caribbean home, you know that Saturday soup isn’t just food — it’s family, comfort, and rhythm in a pot.

This Creamy Jamaican Pumpkin Chicken Soup takes that classic and gives it a modern glow-up: whole roasted pumpkin halves for a deeper caramelized flavor, coconut milk for silkiness, and cubed chicken breast seared just right. Add in corn, sweet potatoes, turmeric, ginger, and those iconic spinners, and you’ve got the kind of soup that heals from the inside out.

Why You’ll Love It

• Roasted pumpkin halves = deeper sweetness + velvety texture.

• Juicy chicken breast seared for color and tenderness.

• Spinners (Jamaican dumplings) = authentic Caribbean comfort.

• Immune-boosting goodness from turmeric, ginger, and garlic.

• One-pot — simple steps, cozy flavors, and minimal cleanup.

hEre’S WHAT YOU’LL NEED:

Roasted Pumpkin Base

• 1 small–medium Jamaican pumpkin (calabaza, kabocha, or butternut squash)

• 1 Tbsp olive oil

• Pinch of salt & pepper

Chicken

• 1 lb boneless, skinless chicken breast, cut into cubes

• ½ tsp each salt, black pepper, garlic powder, onion powder, and paprika

• 1 Tbsp olive oil for searing

Soup

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 piece fresh ginger (1–2 inches), grated

• 1 piece fresh turmeric (1 inch), grated (or 1 tsp ground turmeric)

• 1 stalk scallion, chopped

• 2 sprigs fresh thyme

• 1 cup sliced carrots

• 1 cup cubed sweet potatoes (swap for yam or regular potatoes if preferred)

• 1-2 ear corn, cut into 3–4 pieces

• 1 packet Cock Soup Mix (or vegetable mix)

• 1 cup coconut milk

• 5–6 cups water or chicken broth

• 1 whole Scotch bonnet pepper, unpierced

• Juice of ½ lemon

• Salt & black pepper, to taste

Dumplings (Spinners)

• 1 cup flour

• Pinch of salt

• Splash of water, enough to form a soft dough

How to Make It

1. Roast the Pumpkin (Whole Halves)

• Preheat oven to 400°F (200°C).

• Slice the pumpkin in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil, salt, and pepper.
  Place the halves cut side down on a parchment-lined tray and roast for 30–40 minutes, until fork-tender and caramelized.

• Once cooled slightly, scoop out the flesh and blend with ½ cup coconut milk and ½ cup broth until smooth. Set aside.

2. Sear the Chicken

• Season the cubed chicken breast with salt, black pepper, onion powder, garlic powder, and paprika.

• Heat olive oil in a large pot and sear for about 3 minutes per side, just until golden. Remove and set aside.

3. Make the Spinners

• In a bowl, mix flour and salt. Gradually add water and knead for 2–3 minutes until smooth.

• Pinch off small pieces and roll between your palms into thin, tapered shapes — your spinners are ready.

4. Build the Soup

• In the same pot, sauté onion, garlic, scallion, thyme, ginger, and turmeric for 2–3 minutes until fragrant.

• Add carrots, sweet potatoes.

• Pour in the blended roasted pumpkin, remaining broth, and coconut milk.

• Stir in Grace Cock Soup Mix, corn, a few sprigs of thyme and drop in the whole Scotch bonnet. Bring to a gentle boil.

5. Simmer Everything

• Return the seared chicken to the pot. Drop in the spinners one by one.

• Reduce heat and simmer 20–25 minutes, stirring occasionally, until soup thickens and dumplings float to the top.

• Finish with lemon juice, taste, and adjust seasoning (1-2 tsp salt). Remove Scotch bonnet before serving.

Why Roasting the Pumpkin Makes All the Difference

Roasting your pumpkin halves (instead of boiling) caramelizes the natural sugars, deepens color, and brings out an earthy sweetness that blends beautifully with coconut milk.
The result? A silky, rich base that turns your soup into pure island luxury.

Health Benefits

This bowl is more than delicious — it’s functional food:

• Pumpkin: High in vitamin A, boosts skin and eye health.

• Turmeric & ginger: Anti-inflammatory, immune-boosting, and great for digestion.

• Coconut milk: Healthy fats for long-lasting energy.

• Garlic, thyme, and scallion: Natural antimicrobial benefits.

• Chicken: Lean protein to nourish and refuel.

• Sweet potatoes: Antioxidant-rich and great for gut health.

Storage & Reheating

• Keeps up to 4 days in the fridge.

• Reheat gently with a splash of broth or coconut milk.

• Freezes well up to 2 months.

Tips & Variations

• Use bone-in chicken thighs if you want even more flavor.

• Add callaloo or spinach near the end for greens.

• Want it spicy? Lightly pierce the Scotch bonnet.

To Serve

Ladle into bowls and garnish with fresh thyme or a drizzle of coconut milk. Serve with hard dough bread or extra spinners.

Hello, World!

Print

Creamy Jamaican Pumpkin Chicken Soup with Roasted Pumpkin Halves, Coconut, Corn & Spinners (Dumplings)

Yield 6

Author Kim Alexander

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

“Creamy, cozy, and full of Caribbean soul — this Jamaican Pumpkin Chicken Soup with roasted pumpkin halves, sweet potatoes, corn, and spinners is island comfort in a bowl.”

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Ingredients

Roasted Pumpkin Base

• 1 small–medium Jamaican pumpkin (calabaza, kabocha, or butternut)
• 1 Tbsp olive oil
• Pinch of salt and black pepper

Chicken

• 1 lb boneless skinless chicken breast, cubed
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 Tbsp olive oil (for searing)

Soup Base

• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (1–2 in) piece fresh ginger, grated
• 1 (1 in) piece fresh turmeric, grated (or 1 tsp ground turmeric)
• 1 stalk scallion, chopped
• 2 sprigs fresh thyme
• 1 cup sliced carrots
• 1 cup cubed sweet potatoes (swap for regular potatoes if you prefer)
• 1 ear corn, cut into 3–4 pieces
• 1 packet Cock Soup Mix (or vegetable mix)
• 1 cup coconut milk
• 5–6 cups water or chicken broth
• 1 whole Scotch bonnet pepper (unpierced)
• Juice of ½ lemon
• Salt and pepper to taste

Spinners (Jamaican Dumplings)

• 1 cup flour
• Pinch of salt
• Splash of water (to form soft dough)

Instructions

1. Preheat oven to 400°F (200°C). Cut pumpkin in half lengthwise, scoop out seeds, and rub flesh with olive oil, salt, and pepper. Place halves cut-side down on a parchment-lined tray and roast 40–45 minutes until tender and caramelized. Scoop out flesh and blend with ½ cup coconut milk and ½ cup broth until smooth. Set aside.
2. Season cubed chicken with salt, pepper, onion & garlic powder, and paprika. Heat olive oil in a large pot and sear 3 minutes per side until lightly browned. Remove and set aside.
3. Mix flour and salt, add water gradually, and knead for 2–3 minutes until smooth. Pinch off small pieces and roll between palms to form thin spinners.
4. In the same pot, sauté onion, garlic, ginger, turmeric, thyme, and scallion for 2–3 minutes. Add carrots, sweet potatoes. Stir in the blended pumpkin, remaining broth, and coconut milk. Add the Cock Soup Mix and drop in the whole Scotch bonnet and a few sprigs of thyme. Bring to a gentle boil.
5. Return the chicken to the pot and drop in the spinners and corn. Reduce heat and simmer 20–25 minutes, stirring occasionally, until the dumplings float and the soup thickens. Remove Scotch bonnet, squeeze in lemon juice, and adjust seasoning.

Notes

• Roasting the pumpkin deepens color and sweetness.
• Keep Scotch bonnet whole for flavor without too much heat.
• Add a pat of butter before serving for extra creaminess.
• Stores up to 4 days in the fridge or 2 months frozen.

Nutrition Facts

Calories

422

Fat

16 g

Sat. Fat

8 g

Carbs

49 g

Fiber

4 g

Net carbs

45 g

Sugar

11 g

Protein

24 g

Sodium

1629 mg

Cholesterol

52 mg

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