This iconic Jamaican dish, known as Saturday soup, holds a cherished place in the hearts and kitchens of Jamaican households. The tradition of preparing this soup every Saturday has become an integral part of the local culture, a culinary ritual that transcends any particular household. Regardless of which Jamaican home you visit on a Saturday, you can be assured of encountering a large pot simmering with the flavoursome Saturday soup.
What truly sets this soup apart are its essential components. First and foremost, pumpkin is a must, for both its vibrant colour and distinct flavour. Boiled dumplings, a noodle soup packet, cho cho, Irish potatoes (referred to as such in Jamaica), yam, and carrots are also indispensable ingredients. The addition of sweet potatoes may vary according to the preferences of the cook.
Usually, the soup includes a meat element, traditionally using mutton. However, in recent times, personal dietary choices have led to the substitution of meat with an abundance of vegetables and dumplings. This modification still results in a remarkably flavourful soup.
Recalling my childhood, I remember my father's peculiar habit of using two separate bowls: one for the soup and another for the solid components. When I inquired about this practice, he amusingly explained that it allowed him to savour more soup. Only now do I fully appreciate the wisdom behind his actions.
Throughout the years, I have developed a personal fondness for the dumplings and potatoes found in this soup. From childhood to the present, these ingredients have consistently delighted my bowl of soup.
Eat with self-love. Peace.
Ital Alex
Cooking time: 35 minutes
Preparation time: 15 minutes
Servings: 6 servings 
Ingredients
- 3 carrots
- 375g spelt or plain flour
- 2 litres of water
- 1 pumpkin soup mix
- 1 tsp pink salt
- Few sprigs of thyme
- 1 large Jamaican sweet potato
- 4 cloves garlic
- 1 onion
- 3 stalks spring onion
- 1 large slice of pumpkin
- 3 green bananas
- 6 potatoes
- 1 cho cho (chayote)
Method
- Chop onion, garlic and spring onions place to one side.
- Peel and chop the pumpkin, carrots, potato, sweet potato, and cho cho.
- Score the green bananas down the middle and place in a bowl with some boiling hot water and wait until they turn black, this will make it much easier to peel, once peeled chop them in half.
- Place the spelt flour into a bowl add half tsp of salt and mix, then add water gradually and knead into a dough. Make sure it’s not sticky; if so, add a little flour to balance it out.
- In a large pot sauté the onions, garlic and spring onion for a few minutes in a small amount of oil.
- Pour a litre and a half of water into the pot, add the thyme and bring to a boil.
- Add all the chopped vegetables into the pot.
- Then piece by piece roll the flour into circle or spinner dumplings and place in the pot one by one.
- Add the pumpkin soup mix and 1 tsp of pink salt to the pot and boil the soup on a medium heat for 30 minutes.
Hi, I'm Ital Alex. I have been plant-based for just over ten years. I previously owned and was head chef at the much-loved restaurant Earth's Kitchen.
I love cooking beautiful scrumptious food and drinks via recipe reels and master classes with a Jamaican twist to inspire others to eat healthier.