Place the gungo peas in a large pot with water and leave to soak overnight.
Discard the water that soaked the gungo peas and rinse thoroughly.
Then add another batch of water (approximately 5 cups) to the pot with the peas, bring to the boil uncovered for around 1 hour or until slightly tender. The peas will cook in it's entirety when added to the soup but do make sure they have cooked for the most part.
Meanwhile, proceed with preparing the base of the soup, add the stock to the pot and bring to the boil.
Add the scallion, pimento, garlic, thyme and sliced onions to the pot with the stock and give a good stir.
Reduce the heat to a low simmer, cover with lid on for 15 minutes to allow the aforementioned to infuse.
Remove the lid, gently stir before adding the sweet potato, yam, callaloo, sliced carrot and cho cho (if you're adding) to the pot. Carefully add the scotch bonnet, ensuring it doesn't burst to release the heat, we want the flavour to penetrate the soup not heat.
Finally cover the pot with the lid and allow to gently simmer for a further 45 minutes, during this time the soup will take on a thick texture (add more vegetable stock/water if needed).
Do a taste test and adjust for pink salt and black pepper if needed