1 pumpkin (2 pounds) peeled, seeded, cut into 1-inch cubes and roasted
Salt and fresh ground black pepper
Saute onion, garlic, scallions, scotch bonnet in oil until softened. Add the diced chicken and saute slightly. Add the chicken stock, roasted pumpkin, thyme, salt and pepper and simmer for approximately 1/2 hour. Puree. Serve.