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112 | Associa Family Cookbook Volume III Dumplings 2 cups all-purpose flour ½ tsp salt ² ³ cup water Soup 1½ lbs chicken breasts, each cut into 4 pieces vinegar 2 lbs pumpkin, diced 1 green bell pepper, chopped 1 orange bell pepper, chopped 1 red bell pepper, chopped 1 sweet onion, chopped 3 cloves garlic, minced 12 pimento berries, washed 3 bay leaves, washed 2 stalks corn, each broken into 4 pieces 12 cups water 2 large carrots, diced 2 stalks celery, diced 4 small potatoes, peeled & diced 1 Scotch bonnet pepper 2 stalks green onions, sliced 5 sprigs thyme, washed 1 pkg Jamaican pumpkin soup mix 1 pkg Jamaican cock soup mix salt (to taste) 1. Make the dumpling dough by combining flour, salt, and water. Set aside. 2. Wash chicken pieces with vinegar and water. Rinse with water 3 times and drain. 3. Add the chicken, pumpkin, bell peppers, sweet onion, garlic, pimento berries, bay leaves, corn, and water to a large pot. Bring to a boil over medium-high heat for about 10-15 minutes, until the pumpkin is cooked. 4. Meanwhile, form the dumpling dough into dumplings. 5. Add the dumplings, carrots, celery, potatoes, and Scotch bonnet pepper to the pot. Mix so the dumplings don't stick to the bottom; careful not to burst the Scotch bonnet pepper. 6. Cook for 20 minutes; then add the green onions, thyme, and soup mix packets. 7. Reduce heat to medium-low and cook for 10-15 minutes, stirring occasionally. Season with salt. 8. Remove the Scotch bonnet pepper, bay leaves, green onions, and thyme and serve. Jamaican Chicken Pumpkin Soup S E R V E S 6 - 8 SOUPS & SALADS ingredients directions L I N D S A Y M . • L E G U M & N O R M A N R E A LT Y , A N A S S O C I A ® C O M P A N Y

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