Bajan Gungo Pea And Coconut Soup

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Indian	Barbados	6	Servings

INGREDIENTS

2	T	Vegetable oil
1		Onion, diced
1		Carrot, peeled and diced
1/2	c	Chopped celery
2		Cloves garlic, minced
1/2	t	Minced habanero or jalapeno
		pepper up to 1
2	c	Cooked or canned pigeon peas
		gungo peas drained
4	c	Water or vegetable stock
1	c	Peeled, diced winter squash
		Calabaza butternut or
		acorn
2	T	Dark rum
1	T	Minced fresh parsley
1	T	Dreid thyme or 2 tablespoons
		fresh
1/2	t	Ground black pepper
1/2	t	Salt
1	c	Canned coconut milk
		Dec 96

INSTRUCTIONS

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  -  submitted by: LeiG@aol.com  Date: Sun, 8 Dec 96 2:31:52 EST

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 319 Calories From Fat: 120 Total Fat: 14g Cholesterol: 31mg Sodium: 370.5mg Potassium: 1242.2mg Carbohydrates: 43g Fiber: 8.4g Sugar: 2.1g Protein: 8g