Trinidad corn soup

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This street-style Trinidad soup is thick with sweet corn, split peas, pumpkin and dumplings, and gets extra depth from celery and fresh herbs.

Serves: 6 people

Preparation time: 40 min

Ingredients

• dried yellow split peas – 3/4 cup
• sweet corn kernels – 3 cups
• yellow onion, chopped – 1
• celery stalks, sliced – 2
• garlic, minced – 3 cloves
• pumpkin, diced – 2 cups
• fresh thyme – 3 sprigs
• vegetable stock – 8 cups
• coconut milk – 1 cup
• all-purpose flour – 3/4 cup
• salt – to taste
• black pepper – to taste
• scallions, sliced – 2

Method

1. Rinse the split peas and simmer them in the stock for 30 minutes.
2. Add the onion, celery, garlic, pumpkin and thyme and cook until the peas are soft.
3. Stir in the corn and coconut milk and simmer for 10 minutes more.
4. Mix the flour with a little water into a soft dough, tear in tiny dumplings and let them cook in the soup.
5. Blend part of the soup for a thicker texture if you like, then season and finish with scallions.