Title: Bajan Gungo Pea and Coconut Soup
Categories: Barbados
Yield: 6 Servings

2 tb Vegetable oil
1 md Onion, diced
1 lg Carrot, peeled and diced
1/2 c Chopped celery
2 Cloves garlic, minced
1/2 ts 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 tb Dark rum
1 tb Minced fresh parsley
1 tb Dreid thyme or 2 tablespoons
-fresh
1/2 ts Ground black pepper
1/2 ts Salt
1 c 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 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@aol.com

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