Put squash/pumpkin in a large pot with 8 cups of water, garlic, salt, and pepper. Cover and let boil until squash is soft.
Once ready, puree pumpkin using a blender or food processor. Then pour the puree back into the pot and lower the heat to medium. Depending on the consistency and water reduction, add 1 to 2 cups of water.
Add the remaining ingredients: potatoes, celery, parsley, thyme, oil, cabbage, scotch pepper, onion, turnips, leek, lime juice, carrots, plantain, and cloves. Cook covered for 40 minutes.
Taste the soup to see if it needs more salt and pepper while cooking.