*  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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