Bahamian Pumpkin Soup with Conch, Turkey Wings, and Dumplings

Ingredients

• 2 pieces Conch (tenderized and cut into bite‑size pieces)
• 5 pounds Turkey wings (pre‑boiled, skin removed)
• 4 cups Pumpkin (peeled and diced)
• 2 medium Purple skin potatoes (cut into bite‑size cubes)
• 1 medium Sweet potato (peeled and diced)
• 3 sticks Cassava (peeled and cut into 1‑inch cubes)
• 8 ears Corn kernels (kernels cut off the cob)
• 1 large Onion (diced)
• 2 stalks Celery stalks (diced)
• 2 cloves Garlic cloves (smashed and minced)
• 2 sprigs Fresh thyme (leaves stripped)
• 2 tablespoons Olive oil (for sautéing)
• 1 teaspoon Garlic salt (adjust to taste)
• 0.5 teaspoon Red pepper flakes (optional for heat)
• 1 teaspoon Mrs. Dash herb blend (optional)
• 6 cups Water (adjust as needed during cooking)
• 1 cup Small pasta (e.g., shells) (uncooked)
• 2 cups All‑purpose flour (for dumplings)
• 0.25 teaspoon Baking powder (pinch to lighten dumplings)
• 1 teaspoon Salt (for dumplings) (for dough seasoning)
• 0.75 cup Water (for dumpling dough) (add gradually to form soft dough)

Instructions

1. Prepare the turkey broth

   If not already done, place the pre‑boiled turkey wings in a pot, bring to a gentle boil, then discard the cooking liquid and any excess grease. Rinse the pot quickly with hot water.

   Time: PT5M

2. Sauté aromatics

   Heat 2 Tbsp olive oil over medium heat. Add the diced onion, chopped celery, thyme leaves, and minced garlic. Sprinkle with 1 tsp garlic salt, ½ tsp red pepper flakes, and 1 tsp Mrs. Dash. Sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Add pumpkin and water

   Stir in 3 cups of the diced pumpkin, then pour in 6 cups of water. Bring to a boil, then reduce to a gentle simmer. Cook 5‑8 minutes until the pumpkin begins to soften, then mash it lightly with a masher to create a thick base.

   Time: PT8M

   Temperature: simmer

4. Add remaining vegetables

   Add the remaining 1 cup pumpkin, diced potatoes, sweet potato, cassava cubes, and corn kernels. Simmer uncovered until all vegetables are fork‑tender, about 12 minutes.

   Time: PT12M

   Temperature: simmer

5. Add conch

   Gently drop the tenderized conch pieces into the pot. Cook for an additional 5 minutes until the conch is opaque and cooked through.

   Time: PT5M

   Temperature: simmer

6. Make dumpling dough

   In a mixing bowl combine 2 cups flour, 1 tsp salt, and a pinch (¼ tsp) baking powder. Gradually add ¾ cup water, mixing until a soft, slightly sticky dough forms. Let the dough rest for 5 minutes.

   Time: PT5M

7. Shape dumplings

   Pinch off small portions of dough and roll into bite‑size balls. Flatten some balls for “flat” dumplings and roll others into thin ropes, then cut into small “spinners.” Set aside on a floured tray.

   Time: PT10M

8. Cook dumplings in soup

   Drop the dumpling balls, flattened pieces, and spinners into the simmering soup. Cook for 5 minutes; the dumplings will puff up and float to the surface.

   Time: PT5M

   Temperature: simmer

9. Add pasta

   Stir in 1 cup of small pasta. Continue to simmer until the pasta is al dente, about 8 minutes.

   Time: PT8M

   Temperature: simmer

10. Final seasoning and finish

    Taste the soup and adjust salt or garlic salt as needed. Add any remaining water to reach desired consistency. Simmer gently for another 5 minutes.

    Time: PT5M

    Temperature: simmer

11. Rest before serving

    Turn off the heat. Let the soup sit, covered, for 5 minutes to allow flavors to marry. Serve hot, ladling both broth and dumplings into bowls.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Conch: scallops, shrimp
• Instead of Turkey wings: chicken thighs
• Instead of Pumpkin: butternut squash
• Instead of Purple skin potatoes: russet potatoes
• Instead of Sweet potato: regular potato
• Instead of Cassava: yuca, taro
• Instead of Corn kernels: frozen corn
• Instead of Onion: shallot
• Instead of Celery stalks: carrot
• Instead of Garlic cloves: garlic powder
• Instead of Fresh thyme: dried thyme
• Instead of Olive oil: vegetable oil
• Instead of Garlic salt: regular salt + garlic powder
• Instead of Red pepper flakes: cayenne pepper
• Instead of Mrs. Dash herb blend: Italian seasoning
• Instead of Small pasta (e.g., shells): any small pasta
• Instead of All‑purpose flour: whole wheat flour
• Instead of Baking powder: baking soda (half amount)

Equipment Needed

• Large stockpot (6‑qt)
• Cutting board
• Chef’s knife
• Wooden spoon or ladle
• Measuring cups
• Measuring spoons
• Mixing bowl
• Whisk or fork
• Potato masher (optional)
• Colander (optional)

Critical Steps — Do Not Skip

• Discarding the greasy turkey broth to keep the soup light
• Mashing part of the pumpkin to create a thick, flavorful base
• Preparing and resting the dumpling dough to ensure tender dumplings
• Adding dumplings at the correct stage so they cook through without disintegrating

Chef Tips from the Video

• Use fresh, firm pumpkin for the best texture; frozen pumpkin puree can be substituted but may affect flavor.
• A splash of coconut milk added at the end gives a richer mouthfeel without altering the traditional profile.
• For extra heat, add a sliced Scotch bonnet pepper with the aromatics; remove before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days

Freezer: Freeze in freezer‑safe bags for up to 2 months

Room temperature: Do not store at room temperature; consume within 2 hours of cooking

Make-Ahead Tips

• Prepare the turkey broth a day ahead and refrigerate; it deepens flavor.
• Dumpling dough can be mixed and rested up to 12 hours in the fridge; shape just before cooking.
• Soup tastes even better after resting overnight; reheat gently before serving.