Wash the beans and leave to soak in cold water for 2 to 3 hours are more. If you are using a pressure cooker, not need to soak the beans.
In a pot, pour the beans and 5 cups of water (you can use the water you soak the beans in), along with one garlic clove, the pimento berries and the salt. Put to cook on medium to high heat for 30 to 40 minutes or until the bean softens. If you are using a pressure cooker, you only need 15 minutes for the beans to cook.
If you are using a pressure cooker, remember to let it cool before removing the lib.
Once the beans are cooked, turn the heat to medium-low. Add the coconut milk, onion, thyme and scallion. Cover and bring to a boil.
Add the carrot, pumpkin, yam, dumplings and scotch bonnet pepper. At this point, you will need more water, add another cup and a half. Cover and bring to a boil.
In a bowl, add the soup mix and a little water whisk until the mixture is smooth. Pour the mixture into the soup pot. Cover and bring to a boil. Taste the soup if it is seasoned to your liken and add more salt if needed.
Cover and cook for another 30 minutes or until all the food in the pot are fully cooked. Halfway through turn the heat to low to prevent burning. Stir occasionally throughout.
Remove the scotch bonnet pepper and thyme stems before serving.