Add broth to a large stockpot that hold approx 6 quarts or more if you
are making the recipe as-is. and bring to a boil. Add pimento seeds,
chicken and uncooked pumpkin/squash at this point.
Reduce heat and let simmer for about 30 minutes, until chicken is mostly cooked. To make
things easier, like I do, you can bake the squash whole until it is tender prior to making the soup, then you would just scoop the flesh out and add to the soup at a later point.
Remove chicken from pot, and once cooled enough to handle, shred if desired.
Peel and cut up anything you’d like to add to the soup, such as onions,
potatoes, yams, plantains and carrots. Make dumplings if you are adding
Scoop pimento seeds out of the soup and add in onions, celery, yams and potatoes. Let cook about 15 minutes.
Remove the celery if you wish and add in chicken, plantains, scotch bonnet, carrots and dumplings. Let cook another 15 minutes.
Add spices (thyme, garlic, salt, powdered pepper, and powdered allspice
if you did not use pimento berries) to taste.
Let simmer a short while until it smells and tastes awesome and additions are cooked to your
Serve with additional fats such as butter or tallow for extra
nourishment!Don’t forget to have a side with fermented vegetables