Place a medium high sided soup pot on high heat. Drizzle in the oil and when heated add in the onions, garlic, pimentos, celery and chives to sauté for 2 minutes.
Place in the carrots, pumpkin and sauté further for 2 minutes.
Pour in the water, cream style corn, salt, black pepper, fine thyme and oregano flakes. Mix well; cover - bring to a boil then reduce heat to a simmer and let cook for 20 minutes.
Meanwhile in medium mixing bowl, add the 2 cups of water in with the coconut milk and whisk. To that, whisk in the split pea powder vigorously also until well incorporated.
After 20 minutes, remove cover from simmering pot and whisk in the split pea liquid in. Mix well and allow to soup to simmer for an additional 8 – 10 minutes.
Turn the fire off below the pot and using a hand blender, puree the contents of the soup into a smooth semi thick puree. This may take a few minutes.
Return pot to medium heat and add in the carrots, corn kernels as well as the sliced corn and green seasoning. Stir, cover and allow soup to simmer for 15 minutes.
Meanwhile make your dumplings by adding the flour, turmeric, baking powder and salt to a medium mixing bowl.
Mix to combine and add the water a little at a time to form firm but pliable sticky dough. Dust your counter with additional flour if needed and roll out dough and cut into ¼ inch pea size pieces.
After 15 minutes, remove cover and drop in the dumplings.
Mix well and leave pot uncovered to cook for 10 minutes or until dumplings float to the surface of the soup. Stir periodically.
Taste and season with salt and black pepper if needed and tweak to your desire. Remove pot from the heat and using a soup ladle, serve your portions in a soup bowl while piping hot.