I start by washing the chicken pieces with lime and water to remove any excess fat or skin. After draining, I season them generously with salt, pepper, and a sprinkle of allspice.

In a large stockpot, I heat olive oil over medium heat. Once hot, I add the chopped onions, garlic, and green onions, sautéing until they’re fragrant and translucent. This sets a flavorful base for the soup.

Next, I add the chicken pieces to the pot, browning them on all sides. This step locks in the flavor and gives the chicken a beautiful golden color.

Once the chicken is browned, I add the chopped carrot, potato, pumpkin, green bell pepper, celery, thyme, and the Scotch bonnet pepper (whole, so it doesn’t make the soup too spicy). I pour in the chicken broth and water, ensuring everything is submerged. I bring the soup to a boil.

After boiling, I reduce the heat to low and let the soup simmer for about an hour. This allows the flavors to meld together, and the chicken becomes tender.

At this point, I stir in the coconut milk, which adds a creamy texture and rich flavor. If I’m in the mood, I also add dumplings at this stage, letting them cook for about 10 minutes.

Before serving, I taste the soup and adjust the seasoning with salt and pepper as needed. I then remove the Scotch bonnet pepper to prevent the soup from becoming too spicy. Finally, I ladle the soup into bowls, ensuring each serving has a bit of everything.