Saute onion, garlic and celery in cooking oil until onion is transparent
Add water, coconut milk, bouillon, split peas and 2 cups of pumpkin/squash to pot and bring to a boil on High
Lower heat and cook on a slow boil until the split peas are soft; about 20 to 30 minutes
In the meantime, cut 2 cobs of corn into 1/2-inch “wheels” and shave the kernels off of the remaining 2 cobs; set aside. If corn is not in season you can use 4 cups of frozen corn kernels instead.
Optional: once split peas are soft, use a hand blender to puree the broth in the pot until smooth
Add the remaining pumpkin/squash, potatoes, carrots, corn, ginger and thyme to the pot and simmer on medium for about 20 minutes, or until carrots and potatoes are soft
Stir in the remaining seasonings: black pepper, cayenne pepper, and salt. If using, place the scotch bonnet pepper on top
Simmer soup for about 5 to 10 more minutes or until the flavour of the seasonings are released into the soup; discard scotch bonnet pepper