Jamaican Chicken Soup

Steps

1. Clean the chicken and place it in a large soup pot with 2 cups boiling water, the pimento berries, minced garlic, chopped onion, and salt. Bring to a boil.
2. Add half the pumpkin, chopped very small so it cooks quickly, and cook until soft.
3. Crush the cooked pumpkin with a fork (or blend it before adding the chicken, if preferred).
4. Chop the corn into pieces and add to the pot along with more water.
5. Make dumplings: mix flour with a little salt, gradually add water to form a stiff dough, then shape into small flat rounds. Add the dumplings to the pot.
6. Add the remaining water, chopped yellow yam, carrot, dasheen, coco, and the rest of the pumpkin.
7. Stir in the chicken noodle soup mix, first sieving it and mixing with a little broth to prevent clumping.
8. Add the scallion, thyme, and scotch bonnet pepper. Cover, bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until vegetables are tender.
9. Stir occasionally to prevent sticking. Taste midway and adjust salt as needed.