Trinidadian corn soup

This Trinidadian Corn Soup is bursting with flavors and is easy to prepare. Sweet Corn, potato, carrots, butternut squash, and dumplings are cooked in a flavorful broth for a warm, hearty and comforting soup.

5 from 2 votes

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Course: Main Course, Soup

Cuisine: American, Caribbean, Trinidadian

Keyword: Trinidadian corn soup

Prep Time: 20

Cook Time: 24

Servings: servings

Calories: 266kcal

Ingredients

1 tablespoon olive oil
1 small onion finely chopped
3 cloves garlic minced
1 cup celery chopped
1 tablespoon chopped parsley
1/2 teaspoon dried thyme
1/4-1/2 teaspoon cumin powder
1 cup butternut squash or pumpkin peeled and diced
1 medium carrot peeled and diced
2 medium potatoes peeled and diced
3 cups corn kernels fresh or frozen
3 cups vegetable broth or 3 cups water plus 2 vegetable bouillon
1 cup coconut milk
1/4 teaspoon Cayenne pepper or 1 Scotch Bonnet Pepper
1 teaspoon salt or to taste

Dumplings

1/2 cup all purpose gluten-free flour ( I used Knuteaz)
1 pinch salt
6 tablespoons water or enough to form a dough

Instructions

Heat oil in a large pot, add onion, garlic, and celery, cook stirring until onion is soft about 3 minutes.
Add parsley, thyme, cumin, butternut squash, carrot, potato, corn and cook stirring for a minute. Add vegetable broth, coconut milk, cayenne pepper and bring to a boil for about 5 minutes.
Meanwhile, prepare the dumplings. Add flour and salt into a medium bowl, add water to form a dough, break off pieces and roll between the palm of the hands to form a cylinder. Drop dumplings in boiling soup and repeat until dough is all gone.
Cover pot and reduce heat to simmer for about 15-20 minutes or until you have the desired thickness. Add salt to taste.

Nutrition