Season the shredded chicken breast with salt and pepper. In a medium skillet over medium heat, add olive oil and cook the chicken for about 5-7 minutes until fully cooked. Remove from heat, shred the chicken, and set aside.

Peel and chop the fresh pumpkin and carrots into small, even-sized pieces. Dice the onion and mince the garlic.

In a large Dutch oven, combine chopped pumpkin, carrots, onion, and garlic. Pour in enough water or stock to cover the vegetables, about 4 cups. Cover and bring to a boil over medium-high heat. Simmer for 15-20 minutes until tender.

Use an immersion blender or transfer the mixture to a blender. Blend until smooth and creamy, then return to the Dutch oven.

Stir in olive oil, shredded chicken, Jacmel seasoning, and a splash of tomato paste. Heat on medium for about 5 minutes until warmed through.

Pour in heavy cream, stirring gently until combined. If too thick, add extra water to reach desired consistency. Cook on high for another 10 minutes.

Reduce heat to low and let simmer for 5 minutes to harmonize flavors. Adjust salt and pepper to taste.

Ladle the soup into bowls and serve immediately, pairing with crusty bread or a grilled cheese sandwich.