In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, chives, minced garlic, and diced celery. Sauté for about 5 minutes until soft.

Stir in the presoaked split peas, red pepper, sweet potato, thyme, chadon beni, black pepper, and pink salt. Sauté for 2-3 minutes.

Pour in 4 cups of vegetable stock and 2 cups of warm water. Bring to a boil, then reduce heat and simmer for 30 minutes.

Use an immersion blender to puree the soup until smooth. Return to low heat.

Stir in 1 can of coconut milk, corn, carrot, pumpkin, and the whole scotch bonnet pepper. Simmer for an additional 10 minutes.

In a bowl, combine 1 cup of gluten-free flour and ½ teaspoon of pink salt. Gradually add warm water to form a dough.

Roll the dumpling dough into small pieces and add them to the soup. Cook for 20 minutes.

Taste the soup and adjust seasonings. Remove the scotch bonnet before serving.