1/2 cup chopped onion
1 kg pumpkin (peeled and cut into large dice)
2 liters chicken stock or vegetable stock
1 Scotch bonnet pepper
3 sprigs of scallions (cut thin)
2 cloves garlic, minced
1 bay leaf
2-3 sprigs fresh thyme, chopped
salt and pepper to taste
1/4 pound butter
Sauté onions in butter in a large pot until transparent. Add pumpkin and fill with stock. Add the remaining ingredients and bring to boil. Simmer for about half an hour or to desired consistency. Remove Scotch bonnet pepper and serve piping hot.
