Cook pumpkin and 1 Scotch bonnet pepper in 6 cups water for 30 minutes. Discard the pepper.

Puree pumpkin in the water.

Clean meat with lime or sour oranges, then rinse with cold water and drain.

Make a meat rub by grinding garlic, thyme, pepper, scallions, and salt.

Rub meat with the spice mixture. Let it rest for at least 1 hour.

Marinate meat with scallions, onion, garlic, shallot, chives, green pepper, and pickliz for at least 1 hour.

In stockpot, add the meat with 1 cup water and cook covered over medium heat for 40 minutes.

Add 3 cups water and pureed pumpkin. Bring to a boil and cook for 40 minutes.

Add celery, cabbage, leek, carrots, and whole cloves.

Cook, uncovered, for 20 minutes.

Make dumplings: mix flour, salt and 1 cup water.

Mold dumplings into desired shape and add to boiling water.

Add pasta, potatoes, hot pepper, and butter then spoon in dumplings.

Cook, uncovered, for 20 minutes.

Taste and adjust salt and pepper as needed.

Enjoy!