1 and 1/2 cups cubed pumpkin or squash
1/4 cup chopped celery
1 large leek thickly sliced
10-12 small okra pods thickly sliced
3 medium carrots diced in small pieces
1 quart water (about l litre or 4 cups)
1 bay leaf
3 or 4 whole pepper corns
1/2 vegetable or chicken bouillon cube
1/2 tsp. salt or more to taste
a pinch of each thyme and cayenne pepper
6 chicken drumsticks (skins removed if not lean)
optional: 1 chopped green pepper, 1 cup chopped cherry tomatoes
1. Bring water to a boil and add bullion cube and salt.
2. Add remaining ingredients and simmer for 35 minutes in a pressure cooker or about an hour in a regular sauce pan.
3. Serve hot in soup bowls together with the chicken.
4. If desired the chicken can be removed from the bone, chopped, and returned to the soup.
TIP: A vegetarian (or vegan) alternative is to omit the chicken and use the vegetable bullion cube.