Start by washing and chopping all your vegetables into bite-sized pieces—pumpkin, corn, carrots, yellow yam, chocho, and turnip. Halve the chicken breasts and thighs, ensuring they're ready for the pot.

In a large stockpot, bring 8 cups of water to a rolling boil over medium-high heat. Carefully add the chicken thighs, halved chicken breasts, crushed garlic, and whole pimento seeds. Boil for 10-15 minutes until the chicken is cooked through.

Introduce the chopped pumpkin, corn, sliced carrots, and chunks of yellow yam into the pot. Stir and simmer for about 15 minutes, until the pumpkin is tender.

Add the chocho, turnip, boiled flour dumplings, fresh thyme, sliced spring onion, and the whole scotch bonnet pepper. Stir gently and let it cook for an additional 10 minutes.

Sprinkle in the Grace Cock Soup Mix, seasoning salt, and black pepper. Reduce heat to low, cover the pot, and allow it to simmer for 15-20 minutes.

Ladle the warm soup into bowls and serve hot, with fresh bread or over rice.