Roast the Pumpkin (Whole Halves) Preheat oven to 400°F (200°C). Slice the pumpkin in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil, salt, and pepper. Place the halves cut side down on a parchment-lined tray and roast for 30–40 minutes, until fork-tender and caramelized. Once cooled slightly, scoop out the flesh and blend with ½ cup coconut milk and ½ cup broth until smooth. Set aside.

Sear the Chicken Season the cubed chicken breast with salt, black pepper, onion powder, garlic powder, and paprika. Heat olive oil in a large pot and sear for about 3 minutes per side, just until golden. Remove and set aside.

Make the Spinners In a bowl, mix flour and salt. Gradually add water and knead for 2–3 minutes until smooth. Pinch off small pieces and roll between your palms into thin, tapered shapes — your spinners are ready.

Build the Soup In the same pot, sauté onion, garlic, scallion, thyme, ginger, and turmeric for 2–3 minutes until fragrant. Add carrots, sweet potatoes. Pour in the blended roasted pumpkin, remaining broth, and coconut milk. Stir in Grace Cock Soup Mix, corn, a few sprigs of thyme and drop in the whole Scotch bonnet. Bring to a gentle boil.

Simmer Everything Return the seared chicken to the pot. Drop in the spinners one by one. Reduce heat and simmer 20–25 minutes, stirring occasionally, until soup thickens and dumplings float to the top. Finish with lemon juice, taste, and adjust seasoning (1-2 teaspoon salt). Remove Scotch bonnet before serving.