Pumpkin Soup

1 kg pumpkin, peeled and diced

3 litres water

500 g yellow yam

2 cocos

250g flour for dumplings

1 scotch bonnet pepper

1 sprig thyme

2 stalks spring onion, chopped

1 large onion, diced

2 cloves garlic, crushed

black pepper

salt

1. Place the pumpkin in the water in a large pan
2. Bring to boil, then reduce heat, and cook until the pumpkin is tender and almost disintegrating.  
3. Make the dumplings by mixing the flour, a little salt and water into a firm dough.   Make small dumplings, either round or long (spinners).
4. Mash the pumpkin further with a fork if necessary, then thrown in the peeled yam and cocos.
5. Add the dumplings.
6. Add the whole scotch bonnet pepper, and thyme, spring onion, garlic and black pepper.
7. Add salt to taste.
8. Simmer for a further 15 minutes, or until the yam and cocos are tender.   
9. Remove the sprig of thyme and whole scotch bonnet pepper before serving.

Serves 4-6 people.