Tobago Pigeon Pea Soup
Warm and satisfy down home soup
- 2 tbs vegetable oil
- 2 cloves garlic, chopped
- 2 onions, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped chives
- 1 large sprig fresh thyme
- 4 ozs pumpkin, chopped
- 1 carrot chopped
- 1 lb fresh pigeon peas, uncooked
- 1/2 cup freshly made tomato sauce
- 2 cloves
- 1 hot pepper, left whole
- 4 cups chicken or vegetable stock
- ½ tsp sugar
- Salt and freshly
Preparation time 30mins
Cooking time 90mins
In a large soup pot, heat oil, add garlic and onion, sauté until fragrant and tender, about 4 minutes.
Add celery, chives, thyme, stir to combine.
Add pumpkin and carrot, stir and add pigeon peas, stir well.
Add tomato sauce, cloves, and hot pepper, cook for a few minutes more.
Add stock sugar, salt and pepper.
Bring to a boil, cover and simmer for about 20 to 30minutes,
If using fresh peas, cook for about 45 minutes.
Remove hot pepper.
Remove half the soup and puree in blender.
Return to pot and stir, add a little more broth or water to thin if necessary.
Bring to a boil, once again before