Mix the flour and salt, then gradually add water, a little at a time, until a firm dough forms. Set aside.

Season the beef with green seasoning and garlic. Add the beef and 4 cups of water to a sturdy pot or pressure cooker and cook until tender. If using a pressure cooker, start with about 10 minutes, then check for tenderness and continue cooking if needed. On the stovetop, cook until the beef is easily pierced with a fork, adding more water if necessary.

Add the pumpkin, carrots, potatoes, onion, pimento peppers, and thyme. Add enough additional water to come about 1 to 2 inches above everything in the pot. Cook over medium heat for about 15 to 20 minutes, or until the vegetables are tender. Mash some of the softened pumpkin into the broth while leaving some pieces whole.

Shape the dumpling dough into small balls or strips and add them to the soup.

Stir in the chive or scallions, black pepper, bouillon cube, pepper sauce, and cooking butter. Cook until the dumplings float to the top, then simmer for a few more minutes.

Taste the soup before adding salt, since the bouillon may already be salty. Add salt as needed and adjust the pepper sauce and other seasonings to taste before serving.