Jamaican Pumpkin Soup - cooking recipe

Ingredients

1/2 cup chopped onion
2 1/3 lbs pumpkin (peeled and cut into medium to large diced pieces)
2 1/4 quarts chicken stock (slightly over 1/2 gallon) or 2 1/4 quarts vegetable stock (slightly over 1/2 gallon)
1 scotch bonnet pepper
3 sprigs scallions (cut thin)
2 garlic cloves, minced
1 bay leaf
2 -3 sprigs fresh thyme, chopped
salt and pepper (to taste)
1/4 lb butter

Preparation

Saute onions in butter in a large pot until transparent.
Add pumpkin and fill with stock.
Add the remaining ingredients and bring to boil
(Put Scotch Bonnet Pepper in Whole).
Simmer for about half an hour or to desired consistency.
Remove Scotch bonnet pepper and serve hot.