Carnival Corn Soup

November 15, 2016



4 Tbsp Blue Band Margarine

2 Tbsp Golden Ray Cooking Margarine

1 Cup Split Peas

1 Cup Chickpeas (Channa)

6 Cups Water

1 Medium Onion

3 Garlic Cloves

1 Chive Stalk

1 Celery Stalk

2 Pimento Peppers (Chopped)

1 Cup Carrots (Chopped)

4 Ears of Corn (Cut into Pieces)

1 Cup Pumpkin (Chopped)

1 Hot Pepper (Optional)

4 Tbsp Coconut Milk Powder

Salt (To Taste)



  • Wash chickpeas and split peas and soak overnight for faster prep. Alternatively, you can pressure cook the chickpeas and split peas (separately) for 15 minutes each.

  • In a large, deep soup pot over medium high heat, melt 4 tablespoons of Blue Band and 2 tablespoons of Golden Ray margarine. Add garlic, onion, pimentos and chive and saute for 5 minutes. Add 1/2 cup chickpeas, 1/2 cup split peas, 1/2 cup carrots, 1/2 cup pumpkin, 2-3 cups of water and boil for 15 minutes.

  • Meanwhile, make the dumplings. Knead cornmeal, flour, salt, Blue Band and water into a soft dough. Roll out into long strips and cut into 1/2 inch pieces. Set aside.

  • After 15 minutes, remove soup base from the stove and allow to cool slightly. Pour into a blender and puree until smooth.

  • Return soup puree to the pot and add the remaining 3 cups of water, coconut milk powder, celery, chopped corn, carrots, pumpkin, hot pepper and dumplings. Simmer on medium-low heat for 30 minutes or until corn is cooked and dumplings float to the surface. Stir occasionally. Serve hot. 



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