Boil split peas in a large pot of water with the garlic until soft, about 40 minutes.
Boil pumpkin in a pot with just enough water to cover, about 3 cups. Add adobo/ buillon or seasoning to pot, if using.
Cook pumpkin until soft, about 20 minutes after it comes to a boil.
Using a blender or by hand with a masher, puree pumpkin with the cooking water.
Add an additional 2 cups of water.
Add thyme and scotch bonnet and bring to a boil.
Simmer for 10 minutes until the broth is smooth and homogenous.
Add the smoked chicken and the cooked split peas.
Add the potatoes and 1 cup of water.
Simmer until the potato is cooked, about 15 minutes.
Add parsley and salt as needed. Stir to combine.
Remove the Scotch Bonnet pepper if you want to stop the spiciness at this point.
If the soup has thickened too much with the addition of the potato, add a little more water until it is the perfect thickness for you.