Soak the split peas in water over night if possible.

Remove nails from chicken feet, and remove any discoloring if any.

Place in a bowl with water and about a tablespoon of vinegar or lime juice and some pepper sauce. Let that soak for about 10 minutes.

Throw that water off the chicken and give it another rinse.

In a large pot, add the chicken feet, split peas, cubed pumpkin, onions, garlic, peppers, thyme, soup pack, scallion, celery, all spice, black pepper and 6 cups of water.

Boil this for for 25 minutes until the pumpkin and split peas are tender.

Make your dumplings while the chicken is boiling.

Once tender you can use your immersion blender to blend up the soup. Or remove 3/4 of the broth and add it to a blender. Return the blended broth to the rest of the mixture.

Add 2 more cups water and add the corn, christophene, and sweet potato and let that come to a boil.

Add dumplings once boiling and add salt.

Test for salt and pepper.

Once dumplings are floating to the top they are cooked.

Soup is ready to be served.