📝 About This Recipe
This soul-warming soup is a vibrant celebration of Caribbean flavors, featuring earthy pigeon peas simmered in a rich, turmeric-spiced coconut broth. Known as 'Asopao de Gandules' in some regions or a hearty 'Pea Soup' in others, this version balances the nutty texture of the legumes with the sweetness of pumpkin and the aromatic punch of fresh culantro. It is a complete, protein-packed meal that captures the essence of tropical comfort in every spoonful.
🥗 Ingredients
The Legume Base
- 2 cups Pigeon Peas (Gandules) (cooked or canned, rinsed and drained)
- 4 cups Vegetable Broth (low sodium preferred)
- 1 can Full-fat Coconut Milk (13.5 oz)
The Sofrito & Aromatics
- 2 tablespoons Extra Virgin Olive Oil
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 medium Bell Pepper (red or green, diced)
- 1 tablespoon Fresh Ginger (grated)
- 1 piece Scotch Bonnet or Habanero (kept whole for flavor, or minced for heat)
Vegetables & Spices
- 2 cups Calabaza Squash or Pumpkin (peeled and cut into 1-inch cubes)
- 2 medium Carrots (sliced into rounds)
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Dried Thyme (or 3 sprigs of fresh thyme)
- 1 to taste Sea Salt & Black Pepper
The Finish
- 1/4 cup Fresh Cilantro or Culantro (chopped)
- 1 tablespoon Lime Juice (freshly squeezed)
- 2 pieces Scallions (thinly sliced for garnish)
👨🍳 Instructions
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1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the diced onion and bell peppers. Sauté for 5-6 minutes until the onions are translucent and the peppers have softened.
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3
Stir in the minced garlic and grated ginger. Cook for another 60 seconds until fragrant, being careful not to burn the garlic.
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4
Add the ground turmeric, cumin, and dried thyme. Toast the spices in the oil for 30 seconds to release their essential oils and deepen the color of the base.
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5
Incorporate the cubed pumpkin (or squash) and sliced carrots. Stir well to coat the vegetables in the aromatic spice mixture.
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6
Pour in the cooked pigeon peas and stir to combine. If using canned peas, ensure they are thoroughly rinsed to remove excess sodium.
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7
Add the vegetable broth and the whole Scotch Bonnet pepper. Bring the liquid to a gentle boil.
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8
Reduce the heat to low, cover the pot, and simmer for 20 minutes. The pumpkin should be tender enough to be easily pierced with a fork.
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9
Remove the lid and pour in the coconut milk. Stir gently to create a creamy, golden broth.
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10
Optional: Use the back of a wooden spoon to mash a few cubes of pumpkin and some pigeon peas against the side of the pot. This naturally thickens the soup without flour.
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11
Simmer uncovered for another 10-15 minutes to allow the flavors to meld and the soup to reach your desired consistency.
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12
Remove the whole Scotch Bonnet pepper and thyme sprigs (if using fresh). Season with salt and black pepper to taste.
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13
Stir in the fresh lime juice and chopped cilantro right before serving to provide a bright, zesty finish.
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14
Ladle the hot soup into deep bowls and garnish with sliced scallions.
💡 Chef's Tips
For an authentic smoky flavor, add a drop of liquid smoke or a pinch of smoked paprika if you aren't using salted meats. If using dried pigeon peas, soak them overnight and pressure cook for 20 minutes before starting this recipe. Control the heat by keeping the Scotch Bonnet whole; if you want it spicy, pierce the pepper with a knife before dropping it in. This soup tastes even better the next day as the legumes continue to absorb the spiced coconut broth. If the soup becomes too thick upon reheating, simply splash in a little extra broth or coconut milk.
🍽️ Serving Suggestions
Serve alongside warm, buttered crusty bread or traditional Caribbean Johnny Cakes. Pair with a side of fluffy white rice or coconut rice for a more filling meal. Accompany with sliced avocado to add a cool, creamy contrast to the warm spices. A cold glass of Sorrel or Ginger Beer makes for a refreshing beverage pairing. Top with a dollop of Greek yogurt or sour cream if you find the spices too intense.