Caribbean Saturday Soup (Traditional Hearty Island Soup)
A hearty and authentic Caribbean soup made with salted pigtail, ground provisions, pumpkin, and coconut milk. This traditional island soup is slow-simmered for deep flavor, naturally thick, and perfect for family meals, cold weather comfort, and make-ahead freezing.
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.
Tried this recipe?Let us know how it was!