Start by thoroughly washing and peeling all your vegetables. Chop the pumpkin, corn, carrots, yellow yam, and chocho into bite-sized pieces. Additionally, cut the chicken thighs and breasts into large chunks. Prepare minced garlic and measure out your pimento seeds.

In a large stockpot, pour in 12 cups of water and bring it to a rolling boil over medium-high heat. Once boiling, add the chopped chicken, minced garlic, and pimento seeds. Allow boiling for 10-15 minutes until the chicken is partially cooked.

Add the chopped pumpkin, corn, carrots, and yellow yam to the pot. Stir everything together and cook for an additional 15 minutes on medium heat until the vegetables are tender.

Reduce the heat to low and introduce the chocho, turnip, flour dumplings, fresh thyme, chopped spring onion, and the scotch bonnet pepper. Let the soup simmer for 15-20 minutes.

Once the simmering is done, remove the scotch bonnet pepper and any thyme sprigs. Ladle the soup into bowls and enjoy hot.