Pumpkin and white bean soup

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
4 cups West Indian pumpkin
(calabaza) -- butternut
Squash or acorn squash
1 medium Onion -- sliced
½ Scotch bonnet pepper OR
1 Jalapeno pepper -- seeded
And
Minced
1 cup Celery -- sliced
2 Garlic cloves -- minced
1 tablespoon Ginger root, fresh --
Minced
6 cups Vegetable stock or water
1 tablespoon Parsley, fresh -- minced
1 tablespoon Thyme -- fresh OR
1 teaspoon Thyme -- dried
1 tablespoon Curry powder
1 teaspoon Cumin
½ teaspoon Salt
½ teaspoon Allspice
1 cup Kale -- finely chopped
1 cup White beans -- cooked

Directions

In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately.

Serves 8 to 10.

Recipe by Jay Solomon, author and former owner of a Caribbean restaurant, former cooking instructor in Ithaca, NY;; printed in VT in an article containing recipes to celebrate World Vegetarian Day, Oct. 1.

Per serving: 126 cal; 4 g prot; 3 g fat; 20 g carb; 0 chol; 156 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By :

From: Date: 05/30 File

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