Season meat liberally with Garlic Pepper Rub. Place in a bag, add flour and shake to coat meat evenly. Discard excess flour.
In a heavy pot or Dutch oven, heat diced bacon over medium heat and cook until lightly browned. Add meat and cook until all pieces are browned evenly. Add onion, celery and peppers. Cook for 3 to 4 more minutes, stirring often (if needed, add a little vegetable oil to the pot). Add garlic and cook for 2 more minutes.
Add chicken broth and bring to a boil. Cover and reduce heat to low. Simmer for several hours or until meat can be broken apart with moderate finger pressure. Add pumpkin, cover and simmer for another 15 minutes or until pumpkin is soft.
If needed, add additional chicken broth and season to taste with salt and pepper. Garnish with parsley.