Prepare the split peas. Soak the split peas in water for at least 40 minutes or overnight. Drain before using.

Season the chicken. Add the green seasoning to the chicken pieces and mix well to coat. Set aside.

Start the soup base. Add 3 cups of water to a large pot along with the pumpkin, soaked split peas, half of the onion, half of the garlic, and 1 teaspoon of salt. Bring to a boil and cook for about 20 minutes, until the split peas begin to soften and the pumpkin is tender.

Crush some of the pumpkin. Use the back of a spoon to crush some of the tender pumpkin against the side of the pot. Leave some pieces whole.

Make the dumplings. While the soup base cooks, add the flour to a bowl. Gradually add the water and mix until a firm dough forms. Knead until the dough comes together, then shape into long or small round dumplings.

Cook the chicken. Add the seasoned chicken and 2 cups of water to the pot. Cover and simmer for about 20 minutes, or until the chicken is tender.

Add the remaining ingredients. Add the remaining 2 cups of water, potato, carrot, corn, celery, remaining onion and garlic, scallions, pimento peppers, thyme, whole hot pepper, all-purpose seasoning, black pepper, remaining 1 teaspoon salt, and the dumplings.

Finish the soup. Simmer for about 20 minutes, or until the potatoes and carrots are tender and the dumplings are cooked through. Taste and adjust the salt and seasonings as needed. Add more water if the soup is thicker than you prefer.