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Make a sofrito by frying the onion in oil until they begin to caramelize. At this point, add the peppers and, when they’re soft, add the garlic and fry a little bit longer.
Once the sofrito is ready, add the pumpkin and fry some more. Add the thyme sprigs and cilantro.
Add enough water to cover the pumpkin. Stir in the seasoning cube and cook until it is tender.
Let cool slightly. Then transfer to blender, you do not need to add all the liquid. Blend until smooth and creamy.
Pour back into pot and add the coconut milk and the pigeon peas. Move constantly until it is creamy and thick and everything is heated through. Add salt to taste as needed.
Enjoy alone or with rice!