Jamaican pumpkin soup

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 1 can coconut milk
• 1 thick spring onion(s)
• 2 thick carrots
• 120 g yam(s)
• 120 g taro
• 120 g potatoes
• 2 thick corn cobs, possibly pre-cooked
• 200 g flour
• 1 pinch of salt
• 4 tbsp, heaped vegetable stock powder or Jamaican Green Seasoning
• 120 g sweet potatoes
• 1 pepper, yellow (Jamaican pepper)
• 2 stalks of thyme
• 10 okra, whole, if desired

Instructions

Working time approx. 1 hour; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 5 minutes

simply delicious

First, clean and wash the pumpkin, cut into small pieces, and cook over high heat, covered with water, until a creamy consistency forms. In the meantime, prepare the remaining ingredients. Wash the spring onions and trim the ends. Peel and finely chop the carrots. Set aside 2 pre-cooked corn cobs, peel the potatoes, and cut them into pieces. Taro and yams will become spotty, so wait until later and peel them and add them directly to the soup. Now prepare the dough for the dumplings. Put about 200 g of flour with a pinch of salt in a bowl. Pour in about 1/2 cup of cold water and knead everything together. It should be a non-sticky, firm dough. Be careful with the water. Add a little at a time and knead well until the dough is shapeable and no longer sticks to your fingers. By now, the pumpkin should be cooked through. Add all the prepared ingredients. To make the dumplings, form the flour dough into small sausages or round discs, about 1 cm thick and about 4 cm in diameter. Make sure they are bite-sized; they are not good to eat in balls! Cook in the soup until the potatoes are tender. Peel a piece of yam and taro and cut into pieces. If you have okra, add about 10 pieces, cleaned and cut into pieces. Add 2 sprigs of fresh thyme (cook with the stem on, it has more flavor). Season to taste with either Jamaican Green Seasoning or vegetable stock, for example. Carefully add the chili pepper and cook over medium-high heat until the potatoes and yams are tender. Reduce the heat to low, add the coconut milk, and bring to a simmer briefly over medium heat. Immediately reduce the heat to low and simmer uncovered until the soup is nice and creamy. Remove from the heat and let stand for 5 minutes. Don’t forget to carefully remove the pepper so it doesn’t break. Now remove the thyme stalks, grate the leaves from the stems, and return them to the soup. This exceptionally flavorful, healthy vegetarian soup is a real treat.