Toast melon seeds in a pan over medium-high heat for 5 minutes.
Take off heat and soak in water for 10 minutes.
Pour cut chicken thighs into a saucepan.
Add onion, ginger, garlic, chicken seasoning, salt, stir, and let steam for 5 minutes.
Add scotch bonnet pepper, tomatoes, onion, water, stir, cover and let simmer for 10 minutes.
Blend the soaked melon seeds into a smooth mixture and strain into the chicken stock and let boil for 3 minutes.
Take out the vegetables, blend into a smooth mixture and pour into the soup.
Stir and let boil for 5 minutes.
Adjust the salt to your taste.
Wrewre soup ready to serve.