Jamaican Corn Soup

Cook Like A Jamaican’s corn soup combines fresh corn, yellow split peas, Jamaican pumpkin, red potatoes and carrots in a coconut-milk broth. Some corn is cut into wheels and the rest shaved into kernels, while the pea base can be blended before the remaining vegetables are added.

Cooking oil is used to sauté the supplied chopped onion, minced garlic and diced celery. Water, coconut milk, vegetable bouillon cubes, yellow split peas and an initial portion of the pumpkin are added to the pot and brought to a boil, then simmered until the peas are soft.

Two corn cobs are cut into wheels and the other two shaved for their kernels, which are set aside. The selected optional hand-blender step smooths the split-pea broth before the corn is added.

The remaining pumpkin, supplied peeled and cubed red potatoes, diced carrot, corn, grated ginger and fresh thyme are added. The soup simmers until the vegetables are cooked through.

Cayenne, black pepper and salt season the soup, along with the selected optional whole Scotch bonnet. The soup is stirred to combine everything and the whole pepper is removed at the end.