Easy Jamaican Chicken Foot Pumpkin Soup Recipe
Few dishes capture the heart of Jamaican home cooking like a steaming bowl of chicken foot pumpkin soup. This beloved weekend staple transforms humble ingredients into something extraordinary – tender chicken feet simmered with sweet pumpkin, hearty root vegetables, and aromatic Caribbean spices. The result? A thick, nourishing broth packed with collagen and flavour that warms you from the inside out.
While the thought of cooking with chicken feet might seem unusual at first, this traditional method creates an unbeatably rich texture. Combined with the natural sweetness of pumpkin and the kick of Scotch bonnet pepper, it’s a balance of flavours that keeps Jamaicans coming back to this soup generation after generation.
This simple recipe stays true to the island’s cooking traditions while being accessible for home cooks. Whether you’re craving authentic Caribbean flavours or looking to try something new, this soup promises comfort in every spoonful. Let’s get cooking!
Recipe Highlights:
✔ Uses affordable, nutrient-packed ingredients
✔ One-pot meal with minimal prep
✔ Naturally thickened by collagen from chicken feet
✔ Adjustable spice level to suit your taste
✔ Makes excellent leftovers
Prep Time: 15 mins | Cook Time: 1 hour 15 mins | Total Time: 1 hour 30 mins
Ingredients for Jamaican Chicken Foot Pumpkin Soup Recipe
Main Ingredients
- Chicken feet (cleaned and prepped)
- Caribbean pumpkin (calabaza) or butternut squash
- Yam or sweet potatoes
- Potatoes
- Carrots
- Corn on the cob (optional)
- Dumplings (spinners)
Seasonings & Aromatics
- Garlic
- Scallions
- Fresh thyme
- Scotch bonnet pepper (whole for mild heat)
- Allspice berries (pimento)
- Bay leaves
- Salt and black pepper
- Grace Cock Soup Mix (optional, for extra flavour)
Optional Add-Ins
- Coconut milk (for creaminess)
- Chopped celery
- Chopped onion
How to Make Jamaican Chicken Foot Pumpkin Soup
1. Prepare the Chicken Feet
- Rinse the chicken feet thoroughly under cold water.
- Trim the nails if desired (some people skip this step).
- Blanch in boiling water for 2 minutes, then drain to remove impurities.
2. Sauté the Aromatics
- Heat oil in a large pot.
- Sauté garlic, scallions, and thyme until fragrant (about 1 minute).
3. Cook the Chicken Feet
- Add the chicken feet to the pot.
- Cover with water (enough to submerge everything).
- Toss in bay leaves, allspice, and whole Scotch bonnet pepper.
- Simmer for 30 minutes until the chicken feet start to soften.
4. Add the Vegetables
- Stir in chopped pumpkin, yam, potatoes, and carrots.
- Let it cook for 20 minutes until the veggies are tender.
- Optional: Blend half the pumpkin for a thicker broth.
5. Drop in the Dumplings
- If using dumplings, add them now.
- Simmer for another 10 minutes until they float and cook through.
6. Adjust Seasoning & Serve
- Remove the Scotch bonnet pepper (unless you want more heat).
- Taste and adjust salt and black pepper as needed.
- Garnish with fresh thyme or scallions.
Serving Suggestions
- Enjoy hot with a slice of hardo bread or Jamaican hard dough bread.
- Perfect for chilly days or as a hearty weekend meal.
Tips for the Best Soup
- For richer flavour, lightly brown the chicken feet before boiling.
- Want it creamier? Stir in coconut milk at the end.
- Shortcut tip: Use an Instant Pot to cut cooking time in half.
