This soup is a delicious amalgamation of common Jamaican flavors and ingredients: collards, to stand in for the ubiquitous calloo greens; red beans, their most common; pumpkin, a surprising staple on the island I hear grows readily there; a homemade flavor base lifted from Jerk chicken and finished with coconut cream and lime. Since I was basically raised in an Olive Garden, the result feels similar to a bowl of Zuppa Toscana as seen through a funhouse mirror—that is to say, creamy and cozy, yet surprising. I made this soup milder than the islanders would because I didn’t want my kids to yell at me, but if you’re into it, definitely add hot sauce (one made from habanero or Scotch bonnet peppers would be spot on).
Serving Suggestions:
- Add shredded rotisserie chicken
- Serve over rice
- Your favorite Habanero hot sauce (this is mine)
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Yes, all this fun and love went into the recipe. That’s why it tastes so good.
