Heat the Olive Oil (1 tablespoon) in a saucepan on a medium flame. Add the Shallot (1) and Garlic (3 clove), and turn the heat down and cook for 2-3 minutes on low.
Then add Ground Black Pepper (1/4 teaspoon), Scallion (2), Pumpkin (1 cup), and Scotch Bonnet Pepper (1/2). Turn the heat up to medium/low and stir well for another minute or so.
Now turn the heat up to medium/high and go in with the Lentils (1 can) (direct from the can) along with the Stewed Tomatoes (1 can), Brown Sugar (1 tablespoon), Bay Leaf (1), Fresh Parsley (1 tablespoon), Vegetable Stock (1 cup), Salt (1/4 teaspoon), and West Indian Browning (1 teaspoon) and stir well. Bring to a boil.
Reduce to gentle boil, cover the pot and allow it to cook for about 25 minutes.
The pumpkin should be tender at this point. Taste and adjust the salt before serving!