Welcoming Fall with a One-Pot Wonder
Fall crept in this weekend, and the air carried just enough chill to make a pot of soup feel right. I wanted something warm, earthy, and distinctly Trinidadian—my ultimate corn soup with pigtails. It’s creamy, hearty, deeply flavored, and the perfect dish to greet the season while staying true to my roots.
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My plan was to refilm the process properly using pigtails for that authentic stock, but technology had other plans. I managed to capture a reel instead of a full video—still, it turned out beautifully. My husband took one spoonful and declared, “This is the best soup you’ve ever made,” and our Ecuadorian guest smiled and said, “¡Muy bueno!”
The Hidden Work Before the Stove
What we rarely show online is the quiet chaos before cooking—the thirty minutes of hunting down ingredients when your fridge is in the garage, your herbs live outside, and you have to gather everything before a single flame is lit.
The day before, I shopped smartly:
- Pigtail from the Caribbean grocery — $4.49 per pound
- Ten ears of corn for $4.99
- A few purple sweet potatoes for natural sweetness and depth
- Milk and heavy cream already on hand for my homemade creamed corn
That prep helped, but in hindsight I realized that if I’d peeled the corn, bagged the kernels, and even pre-boiled the pigtails the night before, Sunday would have been effortless. It’s the tiny preps that make the biggest difference.
Cooking the Soup
- Pigtails & Stock: Rinsed, boiled to remove salt, then pressure-cooked with dhal for a deep, savory base.
- Corn Work: Husks off, kernels cut—1¼ cups for the soup, 4 cups for the creamed corn.
- Creamed Corn: Butter, onions, flour, corn, salt, sugar, garlic, thyme, milk and heavy cream simmered, then blended—still a little textured for character.
- Veggies & Dumplings: Pumpkin, potatoes, and sweet potatoes sautéed until soft; stock, creamed corn, coconut milk, and kernels added. Rolled dumplings slipped in for a final 15-minute simmer.
- Finishing Touch: Bandhani(culantro), fresh parsley and celery from the garden stirred in right before serving.
The Aromas and the Flavour
The kitchen smelled like home—buttery onions, sweet corn, garlic, thyme, and the smoky saltiness of pigtails weaving through the air. The bubbling broth turned golden and creamy, dotted with dumplings and bright specks of pumpkin.
Each spoonful balanced sweetness from corn and pumpkin with the savory depth of the stock. The dumplings gave it body, and the fresh herbs lifted everything at the end. It was a bowl that made you slow down, breathe, and feel grateful.
Soup in Caribbean Life
In Trinidad and across the Caribbean, soup isn’t a side dish—it’s a meal, a cure, and often, a celebration. It’s what we serve when the rain is falling, when friends drop by for a lime, or when we need to stretch a few ingredients to feed everyone.
Corn soup, in particular, has its own legacy — sold around the Queen’s Park Savannah, eaten after Carnival fêtes, and shared from big pots on late nights. Making it at home with fresh corn now in season felt like a tribute to those moments and the perfect way to welcome fall.
Lessons I Learned This Week
- Do your prep early. Peel the corn, boil the pigtails, and make the creamed corn the day before.
- Keep vegetables small. They cook faster and more evenly.
- Don’t rush the stock. That’s where the depth of flavor comes from.
- Let it rest. Corn soup tastes even better after a short sit on the stove.
Doing a little more ahead of time lets you spend Saturday or Sunday enjoying the aromas and conversation instead of chasing ingredients around the kitchen.
Why This Soup Felt Right
Fresh seasonal corn brings natural sweetness; pigtails add depth and body; dumplings make it hearty. It felt like a bridge between summer and fall — warm, nourishing, and deeply Trinidadian.
[Read the full recipe post here → (will link when published)] In the interim, see my original corn soup recipe here–almost the same recipe, except that I am featuring this version with pigtails here today.
More Sunday Lunches to Explore
- Week 38: Steamed Fish, Bhagi with Peas & Ochro, and Jasmine Rice
- Week 37: Trinidad Chicken Roti – Curry Chicken and Dhalpuri
- Week 36: Stewed Chicken, Stewed Beans, Macaroni & Eggs, and Rice
- Week 35: Curry Stew Chicken, Dhal & Curry Goat
- Week 34: Pumpkin with Shrimp, Curry Lamb, Dosti Roti & Paratha
- Week 33: Chickpeas Rice, Lemon Potatoes, Green Beans & Lamb Chops
See the Full 52 Weeks of Sunday Lunch Series →
Did You Love This Sunday Lunch – Leave a Rating and Comment
If you tried any of the dishes from this week’s Sunday Lunch, please take a moment to visit the individual recipe pages and leave a 5-star rating and comment there. Your feedback helps others discover authentic Trinidadian recipes and keeps this Sunday Lunch tradition thriving in kitchens everywhere!
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this Sunday Lunch or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected].
I’d love to hear from you and help make your cooking experience as enjoyable and successful as possible.
Happy cooking! 💚
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