Alexandra Lyew's

STARTING AT
$6.99

Large Pot

STARTING AT
$2.99

Knife

STARTING AT
$2.99

Bowl

STARTING AT
$15.99

Blender

INGREDIENTS

• 2 packets Grace Cock flavored soup mix (1.76 oz.)

• 3 lb. pumpkin

• 2 large potatoes

• 1 large boniato (white sweet potato)

• 1 chayote

• 1 carrot

• 4 half corn on the cobs

• 4 drumsticks (or preferred chicken part)

• 4 sticks thyme

• 10 pimento seeds

• 2 sticks scallions

• Water

• Scotch bonnet pepper or cayenne pepper (to taste)

• Salt (to taste)

• Chicken stock or chicken bouillon (optional)

• Smoked ham (optional)

INSTRUCTIONS

1. Remove the seeds inside the pumpkin and the skin, then cut them into chunks and add them to a large soup pot. Add water to almost cover the pumpkin chunks and boil until a fork easily breaks it apart.

2. Peel and cube your potatoes, boniato, and chayote. Peel and slice your carrots. Add to a bowl of water to avoid discoloration.

3. Blend the pumpkin to create a puree. (Tip: If using a blender there will be built-up pressure. Add ice cubes with some of the pumpkin water to lessen the pressure built-up)

4. Add the pureed pumpkin to the water in the soup pot to boil for 40 minutes along with the 2 Grace Cock Flavored Soup Mix packets, chicken, thyme, pimento seeds, and 2 cubes of chicken bouillon (optional). After, add your bowl of cubed vegetables and pounded scallion to the pot, along with your smoked ham (optional).

5. Boil for another 30 - 40 minutes until desired thickness and tenderness of the vegetables while stirring every 15 minutes to avoid sticking at the bottom. Add water as needed. Remove the scallion and pimento seeds before serving.

6. Note: In Jamaica, we add dumplings, chicken foot, scotch bonnet pepper, curry powder, and yam! You can make this as spicy or hearty as you want.

​

​