Heat a large skillet or pot over medium heat.
Add oil. This recipe uses less oil to sauté the seasoning. Therefore, to prevent the seasoning from burning during the sautéing process, keep ½ cup of water on hand and add 1 tbsp of water, at a time, to areas where you see the seasoning may stick.
Add onions and ¼ tsp of salt, and stir gently for two minutes, until onions are translucent.
Add peppers and stir for 2 minutes.
Add garlic and stir for 1 minute.
Add tomato, tomato paste, ¼ cup of the pumpkin and soy sauce, stir into mixture then add the remainder of seasoning - oregano, parsley, scallions and thyme.
Add ¼ cup of water, stir, cover pot and let simmer for 10 minutes. You may need to add a bit of water after 5 minutes to prevent sticking.
Add cooked pigeon peas and ½ cup (or more) of liquid from the cooked peas, or water.
Then stir, cover and let simmer for 15 - 20 minutes.
When almost cooked, add the remainder of the pumpkin, and simmer until pumpkin is tender (about 5 minutes.