Corn soup

Directions

1. Saute onion, garlic and celery in cooking oil until onion is transparent.

2. Add water, coconut milk, boullion, split peas and 2 cups of pumpkin/squash to pot and bring to a boil on High.

3. Lower heat and cook on a slow boil until the split peas are soft; about 20 to 30 minutes.

4. In the meantime, cut 2 cobs of corn into 1/2-inch “wheels” and shave the kernels off of the remaining 2 cobs; set aside. If corn is not in season you can use 4 cups of frozen corn kernals instead.

5. Optional: once split peas are soft, use a hand blender to puree the broth in the pot until smooth.

6. Add the remaining pumpkin/squash, potatoes, carrots, corn, ginger and thyme to the pot and simmer on medium for about 20 minutes, or until carrots and potatoes are soft.

7. Stir in the remaining seasonings: black pepper, cayenne pepper, and salt. If using, place the scotch bonnet pepper on top.

8.  Simmer soup for about 5 to 10 more minutes or until the flavour of the seasonings are released into the soup; discard scotch bonnet pepper.

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