Cook the chicken by lightly seasoning 1 lb. of chicken breast with salt and pepper. Boil for 15-20 minutes until fully cooked, shred, and set aside.

Prepare 3 lbs. of fresh pumpkin, 6 large carrots, 1 small onion, and 3 cloves of garlic by peeling and chopping them into even chunks.

In a Dutch oven, heat 2 Tbsp of olive oil over medium heat. Add the chopped pumpkin, carrots, onion, garlic, and 6 cups of broth. Stir, cover, boil, then simmer for 20 minutes.

Blend the soup mixture until smooth using an immersion blender or standard blender.

Return the blended soup to the Dutch oven. Stir in the shredded chicken, 2 Tbsp Jacmel seasoning, 2 Tbsp tomato paste, and 2 handfuls of chopped baby spinach. Add ½ cup of heavy cream.

Bring to a gentle boil and let it cook for 10 minutes, then simmer for another 5 minutes to develop flavors.

Serve warm with crusty bread or grilled cheese on the side.