Heat the pot over medium heat.
Add the 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 ½ tsp of salt, and gently stir for 2 minutes.
Add peppers and celery, and stir gently for 2 minutes.
Add garlic and stir for 1 minute.
Add parsley, culantro and thyme and stir for 1 minute.
Add yellow split peas, pumpkin and 2 cups of water. Bring to a boil, cover, lower the heat and simmer until split peas are tender (about 45 minutes).
Making the dumplings: Mix all the dry ingredients, then add the water a little at a time. Knead for 5 minutes into a soft dough, then let rest for 10 minutes, or until you are ready to add to the soup.
When the split peas are cooked, remove the pot from the heat and blend the mixture using an Immersion hand-held blender, a wooden swizzle stick, or regular blender, to desired texture.
Put the pot back on the heat and add the remainder of the pumpkin, the corn, cooked chickpeas and carrots.
Add about 1 cup of water (if needed), then bring to a boil, then lower the heat and simmer for 10 - 15 minutes.
Separate the dumpling dough into small balls, or small long pieces. Add the dumplings to the soup and cook for 10 minutes.
