Trinidad Corn Soup
Dive into the vibrant flavors of the Caribbean with this hearty Trinidad Corn Soup, a rich and satisfying dish perfect for any occasion. Packed with sweet, tender chunks of fresh corn on the cob, creamy coconut milk, and velvety pumpkin or butternut squash, this soup is a true celebration of tropical ingredients. Protein-rich yellow split peas and pillowy homemade dumplings add delightful texture, while aromatic garlic, onions, fresh thyme, and a dash of Scotch bonnet pepper infuse the dish with layers of warmth and spice. Ideal as a comforting appetizer or a standalone meal, this one-pot wonder is both flavorful and nutrient-dense, making it a crowd-pleasing favorite. Whether you're seeking a taste of Trinidad or a cozy bowl of goodness, this corn soup delivers bold, authentic flavor in every spoonful!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 1 cup Yellow split peas
- 8 cups Water
- 2 cups Coconut milk
- 2 cups Pumpkin or butternut squash
- 3 medium Small potatoes
- 2 medium Carrot
- 2 stalks Celery stalks
- 2 sprigs Fresh thyme
- 4 cloves Garlic
- 1 large Onion
- 3 stalks Scallions
- 1 whole Scotch bonnet pepper
- 2 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup All-purpose flour
- 0.25 cup Water (for dumplings)
- 1 tablespoon Vegetable oil
Instructions
Rinse the yellow split peas thoroughly, then add them to a large pot with 8 cups of water. Bring to a boil, then reduce heat and simmer for 20 minutes while prepping other ingredients.
Cut the corn on the cob into 2-3 inch pieces and set aside.
Peel and dice the pumpkin or butternut squash, potatoes, and carrots into small chunks. Dice the celery and onion. Mince the garlic and slice the scallions.
In a separate bowl, prepare the dumpling dough. Combine 1 cup of flour, 1/4 cup of water, and a pinch of salt. Knead until a smooth dough forms. Roll into small oval shapes and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, scallions, celery, and thyme. Sauté for 2-3 minutes until fragrant.
Add the diced pumpkin, potatoes, carrots, and sautéed aromatics to the pot with the simmering split peas. Stir in 2 cups of coconut milk and season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to simmer. Add the corn pieces, Scotch bonnet pepper (whole, do not cut), and drop the dumplings into the soup.
Simmer the soup for an additional 40-45 minutes, stirring occasionally, until the vegetables are tender, the dumplings are cooked through, and the soup reaches a thick consistency.
Remove the thyme sprigs and Scotch bonnet pepper before serving. Adjust salt and pepper to taste.
Serve hot and enjoy this comforting and flavorful Trinidad Corn Soup!
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5164 mg | 225% | |
| Total Carbohydrate | 513.9 g | 187% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 113.2 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 9004 mg | 192% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
