Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Caribbean Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 medium onion -- diced
1 large carrot -- peeled and diced
1/2 cup chopped celery
2 cloves garlic -- minced
1/2 teaspoon minced habanero or jalapeno pepper -- (1/2 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
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup canned coconut milk
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
