Servings: 6 | Preparation time: 20 minutes | Cooking time: 40 minutes
Ingredients
- 4 cups pumpkin, peeled and chopped
- 6 cups water
- 2 tablespoons Cool Runnings Garlic Bouillon
- 1 can Cool Runnings coconut milk
- 1 pound yellow yam, peeled and cubed
- 1 medium white potato, peeled and cubed
- 1 medium chocho, peeled and chopped
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1/2 teaspoon Cool Runnings all purpose seasoning
- 1/4 teaspoon Cool Runnings dried thyme leaves
- 4 pimento berries
- 1 whole Scotch Bonnet pepper
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 cup water (for dumplings)
Directions
1. Bring the 6 cups of water and garlic bouillon to a boil in a large pot. Add the pumpkin chunks and cook for about 10 minutes until soft. Use a fork or wooden spoon to mash the pumpkin pieces against the side of the pot to thicken the broth.
2. Stir in the coconut milk, onion, minced garlic, green onions, celery, carrot, potato, yam, and chocho.
3. Add the all purpose seasoning, dried thyme leaves, and pimento berries. Place the whole scotch bonnet pepper carefully on top of the liquid.
4. In a separate small bowl, combine the flour and salt. Slowly add the 1/4 cup of water and mix by hand until a stiff, pliable dough forms.
5. Pinch off coin-sized pieces of dough and roll them between your palms into a cylindrical shape or small round discs. Drop these dumplings into the boiling soup.
6. Reduce the heat to a simmer and cook for another 20 to 25 minutes until all the vegetables are tender and the dumplings are cooked through.
7. Carefully remove the whole Scotch Bonnet pepper and the pimento berries before ladling the soup into bowls to ensure the heat remains mild and flavorful.