Recipe - Bajan Gungo Pea And Coconut Soup

2 tablespoon Vegetable oil
1 md Onion, minced
1 lg Carrot, peeled and minced
One half cup Chopped celery
2 Cloves garlic, minced
One half teaspoon Minced habanero or jalapeno
pepper (up to 1)
2 cup Cooked or canned pigeon peas
(gungo peas) drained
4 cup Water or vegetable stock
1 cup Peeled, minced winter squash
(Calabaza, butternut or
acorn)
2 tablespoon Dark rum
1 tablespoon Minced fresh parsley
1 tablespoon Dreid thyme or 2 tablespoons
fresh
One half teaspoon Ground black pepper
One half teaspoon Salt
1 cup Canned coconut milk

from: Lean Bean Cuisine by Jay Solomon

Heat the oil in a large saucepan and add the onion, carrot,celery,garlic
and chile pepper. Saute for 7 minutes over medium heat, until the
vegetables are tender. Add the beans, water,squash, rum,parsley, and
seasonings. Bring to a simmer and cook for 35 to 40 minutes, stirring
occasionally. Add a little hot water or rum if the soup is too thick, or
continue to simmer if it is too thin. Stir in the coconut milk and return
to a simmer. Transfer the soup to a foood processor and process for 15
seconds, until smooth. Ladle soup in soup bowls and serve hot. serves 68

note: Calabaza, West Indian Pumpkin can be found in tropical markets.

1 serving: calories 192 Sodium 177mg Fat 11g
Posted to Recipe Archive 08 Dec 96

submitted by: LeiG@aol.com

Date: Sun, 8 Dec 96 2:31:52 EST