Recipe courtesy of Ras Iville Wright and Ikeila Wright, Leaf of Life Catering.
In a large pot bring the water to a rolling boil. Add split peas and cook until soft. Add coconut milk and vegetable bouillon cubes. Allow liquid to boil again. Peel and cut pumpkin into large cubes. Put potatoes, pumpkin and frozen mixed vegetables in the pot. Cut up 2 cobs of corn into wheels and shave the kernels off of the remaining cob. Add the corn and diced carrots to the pot. Simmer soup on medium heat for approximately 20 minutes, stirring occasionally. Add Scotch bonnet pepper, cayenne pepper, garlic, seasoning salt and thyme. Stir until seasoning is mixed through. Simmer for 5 more minutes to allow the flavour of the seasoning to be released into the soup.