Bajan gungo pea and coconut soup

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 medium Onion, diced
1 large Carrot, peeled and diced
½ cup Chopped celery
2 Cloves garlic, minced
½ teaspoon Minced habanero or jalapeno pepper (up to 1)
2 cups Cooked or canned pigeon peas (gungo peas) drained
4 cups Water or vegetable stock
1 cup Peeled, diced winter squash (Calabaza, butternut or acorn)
2 tablespoons Dark rum
1 tablespoon Minced fresh parsley
1 tablespoon Dreid thyme or 2 tablespoons fresh
½ teaspoon Ground black pepper
½ teaspoon Salt
1 cup Canned coconut milk

Directions

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 6-8 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@...

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

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