*  Exported from  MasterCook  *
 
                 BAJAN GUNGO PEA AND COCONUT SOUP-Barbados
 
 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
 
 
 
 
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