Jamaican Chicken-Pumpkin Soup (Diet)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Pumpkin, cooked, 900 grams * Thyme, fresh, 2 tsp * Baby Carrots, raw, 450 grams * *Whole Wheat Flour, 1 cup * Yellow Sweet Corn, Frozen, 1 cup kernels * Scallions, raw, .25 cup, chopped * Onions, raw, 1 cup, chopped * Garlic, .5 cup * *Hot Chili Peppers, 1 pepper * Turnips, 1 cup, cubes * Whole Wheat Flour, 1 cup * Chayote, Chocho cooked (1 cup) 1" pieces) * Water - 6 quarts
Peel the turnip and Chocho. Dice turnip, chocho and pumpkin into small pieces. (the pumpkin can be left in bigger pieces if you prefer)
Place the chicken, garlic, onion, salt, pumpkin, chocho, turnip, carrots and corn in 4 quarts of boiling water. Cover and set to boil for 1 hour.
Kneed the wheat flour into a dough (can be tight or loose as you prefer). Break the dough apart into little balls and drop into the boiling soup.
Add the scallion, thyme, pepper (to taste) and pimento to pot.
Let boil for another 25 minutes and you're all set!
Stir for 3 minutes - mashing out the pumpkin as you like
Number of Servings: 8
Recipe submitted by SparkPeople user KAYEMU.
Place the chicken, garlic, onion, salt, pumpkin, chocho, turnip, carrots and corn in 4 quarts of boiling water. Cover and set to boil for 1 hour.
Kneed the wheat flour into a dough (can be tight or loose as you prefer). Break the dough apart into little balls and drop into the boiling soup.
Add the scallion, thyme, pepper (to taste) and pimento to pot.
Let boil for another 25 minutes and you're all set!
Stir for 3 minutes - mashing out the pumpkin as you like
Number of Servings: 8
Recipe submitted by SparkPeople user KAYEMU.
Nutritional Info Amount Per Serving
- Calories: 288.3
- Total Fat: 4.5 g
- Cholesterol: 77.5 mg
- Sodium: 1,396.3 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 7.1 g
- Protein: 29.7 g