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Kerabo (split pea and pumpkin soup, Bonaire): recipe illustration
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Kerabo (split pea and pumpkin soup, Bonaire)

A creamy soup of split peas and pumpkin, softened with coconut milk and scented with thyme. It warms the cool evenings of Bonaire and is served as a one-pot meal with bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the split peas under cold water and set them aside.
  2. Peel the pumpkin, scoop out the seeds and cut it into 2 cm cubes.
  3. Sweat the chopped onion, garlic and celery in the olive oil for 5 minutes over low heat, without colouring.
  4. Add the split peas, pumpkin, water or stock, thyme and bay leaf, then bring to the boil.
  5. Let it simmer gently for 30 to 35 minutes, until the peas are tender and the pumpkin is melting.
  6. Remove the thyme and bay leaf, then blend the soup until smooth and velvety.
  7. Stir in the coconut milk, adjust the seasoning and heat for 5 minutes before serving with the bread.

Variations and tips

Bacon version. Fry 100 g of diced bacon with the onion for a richer soup.

With what you can find here. Pumpkin or butternut squash works just as well in place of the local pumpkin.

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Original Ecomely recipe.