Secrets of the Best Chefs

he made it in his kitchen. “Pumpkin soup is big there. Sometimes,

on weekends, you go from friend’s house to friend’s house to see

who has the best pumpkin soup.” What I love so much about this

one is the way the raw chicken that goes in creates its own stock,

enriching everything around it and leaving you with tender pieces

of chicken that turn this simple soup into a satisfying dinner. The

“spinners” are dumplings that get their name because of the way

you shoot them spinning through the air into the soup.

FOR THE THYME OIL

¼ cup olive oil

1 bunch of thyme

FOR THE SOUP

10 cups water

1 kabocha, butternut, or acorn squash, peeled*, seeded, and

cut into 1-inch chunks

A whole chicken* (3 to 4 pounds), cut into parts, minus the

breast

Kosher salt

2-inch knob of ginger, peeled and finely minced or grated

2 cloves garlic, minced

½ jalapeño or habanero pepper*, seeded and chopped

1 white yam* from Jamaica, peeled and cut into quarters

3 red potatoes, cut into quarters