Chop the nails off the chicken feet, wash the feet, and rinse them well.
Peel the pumpkin and potatoes, and cut them into bite-size pieces. Cut the corn into pieces, dice the carrots, and set them aside.
Place oil in an appropriately sized soup pot, add onion, garlic, and thyme, then sautee for just 1-2 minutes. Then add celery and green onions and saute for another minute.
Add the chicken feet, scotch bonnet pepper (if using), chicken bouillon powder, 1 cup of water, and salt and pepper; stir, allowing to boil for about 5 minutes.
When the chicken feet have boiled for about 5 minutes, add pumpkin, potatoes, and the rest of the water. Stir the pot and continue to simmer for 25-30 minutes. Stir the soup occasionally, test if the salt suits your taste, and add water if necessary. Cook till vegetables are tender.
About 10 minutes before the end of cooking, add carrot and corn, stir and continue cooking until they are soft.
Serve hot with bread.