Place 6-8 cups of water in a deep soup pot on high heat and bring to a boil. In the meantime, peel and cube pumpkin and add to pot.

Once water boiling, add cut up chicken. If using beef, you can either pressure cook it for about 20 minutes then add to soup, or if straight boiling, it may take 1 hour or longer until tender enough.

In 15-20 minutes or when pumpkin is soft, remove from pot to a bowl and mash with a fork, a masher or in a blender or food processor for a smoother texture and add back to pot.

Poke a small hole in the scotch bonnet pepper using a sharp knife and add to soup along with rough chopped scallions, thyme, and pimento berries. Boil another 10 minutes and remove pepper if you don't want soup spicy.

Cut corn in 3 pieces each, cut up yam  in medium size pieces, and carrots in circles and add to the soup.

Make dumplings by combining the flour and salt in a small bowl, add water and stir with a spoon and once it comes together, knead with your hands, add more flour as needed so it's not sticky at all. Pinch off thumb size small pieces at a time and roll together in the palms of your hand getting it small and pointy on the ends to create spinner dumplings and add to the pot.

Cut potatoes and sweet potatoes in medium pieces and add to pot. Add Maggie soup mix, broth cubes, butter, salt, and more water as needed.

Season to taste and enjoy.