In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped chives, and 4 minced garlic cloves, sautéing until they become aromatic and soft, about 5 minutes. Then, include 2 chopped celery stalks, continuing to cook until everything is translucent and beginning to brown slightly.

Stir in 1 cup of presoaked split peas, 1 diced red pepper, and 1 cubed sweet potato. Season with a teaspoon of thyme, chopped chadon beni, freshly cracked black pepper, and pink salt. Allow the mixture to cook for 2-3 minutes.

Pour in 6 cups of vegetable stock and 1 cup of warm water, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to medium-low, cover the pot, and let it simmer for 30 minutes.

Use an immersion blender to puree the soup until it reaches a smooth, creamy consistency. If you prefer some chunks for texture, you can blend partially.

Stir in 1 can of coconut milk, 2 cups of corn (both kernels and some whole ears), 1 chopped carrot, and 1 cup of diced pumpkin if using. Add a whole scotch bonnet pepper and continue to simmer for about 10 minutes.

In a bowl, mix 2 cups of gluten-free flour with a half teaspoon of pink salt. Gradually add warm water, combining until a dough forms. Knead briefly until smooth, then roll small pieces of dough into long dumplings.

Gently place the dumplings into the simmering soup and cook for an additional 20 minutes. Taste the Trinidad corn soup before serving, adjusting seasoning if needed, and carefully remove the whole scotch bonnet.