A Warm Jamaican Shrimp Soup for Cold Days

Ingredients

• 4 cups Water (for soup base)
• 1 pound West Indian Pumpkin (Calabaza) (peeled and diced)
• 1 ear Fresh Field Corn (cut off the cob into bite‑size pieces)
• 1 medium Onion (chopped)
• 3 cloves Garlic (smashed)
• 0.5 tablespoon Allspice (Dry Pimento) (ground)
• 1 carrot Carrot (peeled and diced)
• 1 package Jamaican Soup Mix (salty, contains noodles for thickening)
• 1 cup All-Purpose Flour (for dumpling dough)
• 0.33 cup Water (add gradually to form dumpling dough)
• 1 pound Head‑On Shrimp (keep shells on for flavor; can peel if preferred)
• 1 tablespoon White Vinegar (for cleaning shrimp)
• 1 teaspoon Complete Seasoning (or Cajun/Old Bay; adds salt and spice)
• 2 stalks Scallion (Green Onion) (chopped, added at end)
• 1 sprig Fresh Thyme (whole, added at end)
• to taste Black Pepper (freshly ground)
• to taste Salt (adjust after tasting)

Instructions

1. Build the Soup Base

   In a large pot over medium heat, combine 4 cups water, the diced pumpkin, cut corn pieces, chopped onion, smashed garlic, ground allspice, and the diced carrot. Bring to a gentle boil, then cover and simmer until the pumpkin and corn are tender, about 15 minutes.

   Time: PT15M

2. Add Soup Mix

   Stir in the entire package of Jamaican soup mix. Let it dissolve and thicken the broth, cooking for another 2 minutes.

   Time: PT2M

3. Prepare Flour Dumplings

   In a mixing bowl, combine 1 cup all‑purpose flour with about 1/3 cup water, adding water gradually until a soft, non‑sticky dough forms. Pinch off small pieces and roll them into thin dumplings about the size of a pea.

   Time: PT5M

4. Clean the Shrimp

   Using a skewer or toothpick, gently pull out the vein from each shrimp. Rinse the shrimp in a bowl of cold water with 1 tablespoon white vinegar, rubbing lightly to remove slime. Drain and pat dry.

   Time: PT5M

5. Cook the Dumplings

   Drop the prepared dumplings into the simmering soup. Cover and let them cook for about 5 minutes, or until they float and are tender.

   Time: PT5M

6. Add Fresh Herbs

   Stir in the chopped scallion stalks and the whole thyme sprig. Simmer for another 5 minutes to release their bright aromatics.

   Time: PT5M

7. Add Shrimp and Final Seasoning

   Add the cleaned shrimp and sprinkle 1 teaspoon complete seasoning (or Cajun/Old Bay). Cook, stirring gently, for 3 minutes or until the shrimp turn pink and opaque.

   Time: PT3M

8. Finish and Serve

   Taste the soup and adjust with salt and freshly ground black pepper if needed. Remove the thyme sprig, ladle the soup into bowls, and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

20g

Carbohydrates

45g

Fat

5g

Fiber

5g

Ingredient Substitutions

• Instead of West Indian Pumpkin (Calabaza): Butternut squash, Kabocha
• Instead of Fresh Field Corn: Sweet corn, Frozen corn kernels
• Instead of Onion: Leek, Shallot
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Allspice (Dry Pimento): Ground cinnamon + nutmeg blend
• Instead of Carrot: Parsnip
• Instead of Jamaican Soup Mix: Homemade broth with noodles
• Instead of All-Purpose Flour: Whole wheat flour (will be denser)
• Instead of Head‑On Shrimp: Large peeled shrimp (adjust cooking time)
• Instead of White Vinegar: Lemon juice
• Instead of Complete Seasoning: Cajun seasoning, Old Bay
• Instead of Scallion (Green Onion): Chives
• Instead of Fresh Thyme: Dried thyme (1/2 tsp)
• Instead of Salt: Sea salt

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Wooden Spoon or Ladle
• Mixing Bowl
• Skewer or Toothpick
• Stove
• Timer

Critical Steps — Do Not Skip

• Simmer the base until pumpkin and corn are fully tender (about 15 minutes).
• Form and add the flour dumplings; they must be small and thin to cook quickly.
• Clean the shrimp properly with a quick vinegar rinse to remove slime without cooking them.
• Add shrimp at the very end to avoid overcooking and keep them juicy.
• Add fresh scallion and thyme at the end to preserve bright aromatics.

Chef Tips from the Video

• Use authentic West Indian pumpkin (calabaza) for the richest flavor and color.
• Fresh field corn gives a true Jamaican taste; avoid overly sweet canned corn.
• Leaving the shrimp shells on adds depth; if you prefer peeled shrimp, reserve the shells to make a quick stock.
• A splash of vinegar when cleaning shrimp eliminates any fishy odor without affecting texture.
• Wrap fresh thyme in a damp paper towel inside a zip‑lock bag to keep it vibrant for weeks.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezer: Freeze the soup (without the fresh herbs) in a freezer‑safe bag for up to 1 month. Thaw overnight and add fresh herbs before serving.

Room temperature: Do not store at room temperature; cool to room temperature within 2 hours then refrigerate.

Make-Ahead Tips

• Prepare the soup base (pumpkin, corn, aromatics, soup mix) a day ahead and refrigerate; add dumplings, herbs, and shrimp just before serving.
• Freeze uncooked dumplings on a tray, then transfer to a bag; add directly to the hot soup when ready.

Frequently Asked Questions