Begin by preparing the ingredients; chop the pumpkin, corn, carrots, and yellow yam, halve the chicken breasts, slice the spring onions, crush the garlic, and set aside the whole pimento seeds.

In a large stockpot, boil 12 cups of water over medium-high heat. Add chicken thighs, crushed garlic, and whole pimento seeds, letting it boil for 10 to 15 minutes.

After the chicken starts to cook, stir in the chopped pumpkin, corn, carrots, and yellow yam. Cook for an additional 15 minutes.

Next, add chocho, turnip, dumplings, fresh thyme, sliced spring onion, and whole scotch bonnet pepper to the pot.

Stir gently to combine, then cook for another 10 minutes.

Stir in the Grace Cock Soup Mix along with seasoning salt and black pepper, letting it simmer for 15 to 20 minutes.

Ladle the hot soup into bowls and serve while hot.