anguilliansoup

Anguillian Pigeon Pea Soup

Name: Anguillian Pigeon Pea Soup
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 servings
Cuisine: anguillian
Ingredients: 300 g dried pigeon peas (soaked overnight); 400 g pumpkin (peeled and cubed); 1 whole smoked ham hock; 1 medium onion (diced); 3 sprigs fresh thyme; 2 litres water

Hearty pigeon pea and pumpkin soup seasoned with fresh herbs and smoked meat.

Prep

10 min

Cook

90 min

Servings

Difficulty

Easy

★★★★★

4.5(230 ratings)

#soup#pigeon-peas#pumpkin#comfort-food

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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.

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
Start broth
Place ham hock, onion, thyme, and water in a large pot. Bring to a boil.
2
Add peas
Add drained peas, reduce heat, and simmer 60 minutes until peas are tender.
3
Add pumpkin
Add pumpkin cubes and cook 20 minutes until very soft.
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.

Pro Tips

→
Soaking peas overnight halves the cooking time.
→
A Scotch bonnet added whole (unpierced) adds subtle warmth.

Variations

•
Use sweet potato instead of pumpkin.
•
Make vegetarian by omitting ham hock and using vegetable broth.

Storage

Refrigerate up to 4 days; freezes well.

History & Origin

Pigeon pea soup is a cornerstone of Anguillian cuisine, drawing on the island's long tradition of cultivating legumes and using every part of the animal.

Frequently Asked Questions

Can I use canned peas?

Yes, add them in step 3 only — they need much less cooking time.

Nutrition Facts

Per serving · 6 servings total

Calories290kcal

Protein20g

Carbohydrates38g

Fat7g

Fiber10g

Protein20g

Carbs38g

Fat7g

Time Summary

Prep time10 min

Cook time90 min

Total time100 min

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Instructions

Start broth

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

Add peas

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

Add pumpkin

Add pumpkin cubes and cook 20 minutes until very soft.

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.