Regardless of which Caribbean island you call home or where you may originate, Saturday almost always meant one thing: soup. A big, thick, comforting pot bubbling away on the stove or over a wood fire, filling the air with familiar aromas. Even when temperatures climbed into the mid-30s Celsius, soup was still on the menu. As children, my siblings and I didn’t always appreciate that routine, but as an adult, especially during a cold Canadian winter, it’s something I truly look forward to.
This Caribbean Saturday Soup is rooted in that tradition. It’s hearty, nourishing, and built with ground provisions, salted meat, coconut milk, and fresh herbs. It’s also the kind of recipe that inspired me to write an entire cookbook dedicated to Caribbean soups. There’s something special about a pot of soup that brings everyone together, slows the day down, and delivers comfort with every spoonful.
While I’m cooking this soup over an outdoor fire for that subtle smoky flavor our ancestors relied on, you can absolutely make it on your stovetop or even in a slow cooker. This is a large batch recipe meant for sharing, freezing, and enjoying again later. It thickens naturally as it cools, so keep that in mind when reheating and adjusting the liquid.
INGREDIENT GUIDE
Salted Pigtail: Adds rich, savory depth and traditional flavor to the soup.
Olive Oil: Used to build the flavor base with aromatics.
Onion: Forms the backbone of the soup’s savory profile.
Garlic: Adds warmth and depth to the broth.
Pimento Peppers (Seasoning Peppers): Provide classic Caribbean aroma without overwhelming heat.
Scotch Bonnet Peppers: Bring fruity heat and allow you to control the spice level.
Green Cooking Bananas: A traditional ground provision that helps thicken the soup.
Sweet Potatoes: Add body and a gentle natural sweetness.
Eddoes: Contribute earthy flavor and starch.
Yukon Gold Potatoes: Help make the soup filling and hearty.
Caribbean Green Seasoning: Adds herbaceous, island-style flavor.
Black Pepper: Balances the richness of the soup.
Coconut Milk: Provides creaminess and rounds out the broth.
Fresh Thyme: Adds a signature Caribbean herbal note.
Chicken Bone Broth: Used here for added body, though it is not traditional.
Pumpkin: Thickens the soup naturally and adds subtle sweetness.
Spinach: Used as a substitute for dasheen or taro leaves.
COOKING NOTES FROM THE KITCHEN
- Always pre-cook salted pigtail to remove excess salt and tenderize the meat.
- Wear gloves when handling scotch bonnet peppers and wash your hands thoroughly afterward.
- Leaving one scotch bonnet whole during cooking lets you control the final heat level.
- This soup will continue to thicken as it cools, so adjust the liquid when reheating.
- This is a large, family-style pot of soup designed for sharing and freezing.
SHOPPING MADE EASY
- Look for salted pigtail at Caribbean or Latin grocery stores.
- Ground provisions such as eddoes and green cooking bananas are often found in international produce sections.
- Pumpkin can be substituted with your favourite squash.
- Caribbean green seasoning is widely available bottled, but fresh-made versions offer the best flavor.
Caribbean Saturday Soup (Traditional Hearty Island Soup)
Ingredients
- 3 lbs salted pigtail chopped into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion sliced
- 6 cloves garlic sliced
- 3 pimento peppers aka seasoning peppers sliced
- 2 scotch bonnet peppers optional
- 2 lbs green cooking bananas peeled, chopped
- 1 lb sweet potatoes cut into large chunks
- 2 lbs eddoes halved
- 1 lb Yukon gold potatoes cut into chunks
- 1 1/2 tablespoons Caribbean green seasoning
- 3/4 tablespoon black pepper
- 2 cups coconut milk
- 5 sprigs thyme
- 4 cups chicken bone broth
- 10 cups water adjust as needed
- 1 lb pumpkin cubed
- 1 lb spinach washed, chopped
Instructions
- Place the salted pigtail in a pot and cover with water. Bring to a boil and cook for 50 to 70 minutes to remove excess salt and help tenderize. Drain and set aside.
- While the pigtail cooks, peel and chop all ground provisions and keep them soaking in cool water to prevent discoloration.
- Heat the olive oil in a deep stock pot over medium-low heat. Add the onion, garlic, pimento peppers, and one scotch bonnet pepper (chopped). Cook for about 4 minutes until fragrant.
- Add the pre-cooked pigtail pieces, stir well, and cook for another 2 to 3 minutes.
- Add the cooking bananas, eddoes, sweet potatoes, potatoes, and any other provisions. Do not add salt at this stage. Stir in the Caribbean green seasoning, black pepper, and thyme.
- Add the remaining scotch bonnet pepper whole. Pour in the coconut milk, chicken bone broth, and water. Bring to a boil, then reduce to a steady simmer.
- Peel, wash. and cube the pumpkin or squash.
- After 15 minutes, add the pumpkin and stir to incorporate.
- About 70 minutes into cooking, add the spinach. Taste and adjust salt if needed. Add more water if the soup is too thick and continue cooking for another 30 minutes.
- Traditionally dasheen or taro leaves would be used. The spinach will wilt quicky, if you're concerend about the pile.
- MAke sure you stir the pot every 5-8 minutes the last 30 minutes of cooking and adjust the liquid level. This is when it would start sticking to the bottom of the pot.
- If adding dumplings, add them during the final 15 minutes of cooking. Remove the whole scotch bonnet pepper before serving.
Video
Notes
Frequently Asked Questions
What makes Caribbean Saturday Soup different from other soups?Caribbean Saturday Soup uses ground provisions, coconut milk, and salted meat, making it thicker and more filling than most brothy soups. For most people, outside the Caribbean, it would seem similar to a hearty stew. Can I make Caribbean soup without salted pigtail?
Yes, you can omit the salted pigtail and rely on coconut milk or cream for richness, though the flavor will be lighter. Smoked turkey, ham bone, or basically any smoked meat will also work. How do you control the heat in Caribbean soup?
Leaving a scotch bonnet pepper whole during cooking and removing it before serving helps manage the spice level. Additionally, you can remove the seeds and white membrane/ribs from inside the pepper and discard. Can Caribbean soup be frozen?
Yes, this soup freezes very well and can be reheated with added liquid as needed.
