Anguillian Pigeon Pea Soup

About This Recipe

A thick, nourishing soup made with dried pigeon peas, local pumpkin, and smoked ham hock, this dish is central to Anguillian home cooking and is especially popular on cooler winter evenings. This anguillian pigeon pea soup is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 6

• 300 gdried pigeon peas(soaked overnight)
• 400 gpumpkin(peeled and cubed)
• 1 wholesmoked ham hock
• 1 mediumonion(diced)
• 3 sprigsfresh thyme
• 2 litreswater

Instructions

1. 1

   Start broth

   Place ham hock, onion, thyme, and water in a large pot. Bring to a boil.

2. 2

   Add peas

   Add drained peas, reduce heat, and simmer 60 minutes until peas are tender.

3. 3

   Add pumpkin

   Add pumpkin cubes and cook 20 minutes until very soft.

4. 4

   Finish

   Remove hock, shred meat and return to pot. Season with salt and pepper.

   Mash some pumpkin against the pot wall to naturally thicken the soup.

Variations

• •

  Use sweet potato instead of pumpkin.

• •

  Make vegetarian by omitting ham hock and using vegetable broth.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days; freezes well.

Frequently Asked Questions