Jamaican Pumpkin Soup - Instant Pot
Authentic Jamaican Pumpkin Soup with Gluten-Free Dumplings
Equipment
- Instant Pot or Pressure Cooker
- Cutting Board
- Measuring Cups
- Knife
- Wooden Spoon
- Measuring Spoons
Ingredients
For the Soup
- 2 Cups Pumpkin Chunks
- 1 Ear Corn Cut into Rounds
- 3 Stalks Scallions Chopped
- 3 Sprigs Thyme
- 3 Pimento Seeds or Allspice Berries
- 1 Teaspoon Pink Himalayan Salt Optional
- ½ Packet Jamaican Pumpkin Soup Noodles
- 3 Cups Water
For the Gluten-Free Dumplings
- 1 Cup Gluten Free All Purpose Flour
- ¼ Cup Water
- ¼ Teaspoon Pink Himalayan Salt Optional
Instructions
How to Make the Dumplings?
- Add both water and gluten free all purpose flour to a small bowl and work together to create a dough. The dough should resemble playdough.
- Break the dough into 8 equal pieces.Create whatever shape you desire. They will cook evenly despite the shape. Jamaican dumplings are traditionally round.
How to Make the Soup
- Turn the instant pot on to the pressure cook setting and set to 4 minutes.
- Add all the ingredients except the dumpling and close the instant pot.
- Once the instant pot is done cooking, use the quick release method to release the steam.
- Open the instant pot and turn on the saute setting for 6 minutes.
- Add the dumplings and allow the dumplings to cook. Mash the pumpkin to create a more hearty soup.
