Caribbean Corn Soup

• 1 cup of pumpkin squash (cubed)
• 2 tsps black pepper
• pink salt to taste
• 2 scotch bonnet peppers
• 2 cups of okra (chopped)
• 1 cup of yellow split peas
• 1 sweet onion (chopped)
• 3 medium sized sweet potatoes (cubed)

• 5 yukon gold potatoes (cubed)
• a bunch of green/spring onion (chopped)
• 2 sprigs of fresh thyme
• 2 sprigs of fresh oregano
• 2 bay leaves
• 5 multi colored carrots (chopped)
• 5 stalks of celery (chopped)
• 1 can of coconut milk

• 2 ears of non gmo corn
• 4 tbsp of olive oil

Combine celery, onion, carrot, okra and both potatoes and sauté in 3 tbsps of oil in a large pot for 20 minutes. Preheat oven to 425. Put 1 tbsp of oil in a dish, add the pumpkin, cover with foil and roast until soft. Add the pumpkin to the potato mixture once the pumpkin in soft. Add herbs, peppers and coconut milk and bring to a boil. Add split peas and 3 cups of water (bring to a boil again). Remove and add the kernels from one piece of corn. Cut the other into 4 pieces and add to the soup. Cook on low/ medium for 1 hour. Add chopped spring onion. Cool and serve warm. Serves 10.