From: leig@aol.com (LeiG)
Newsgroups: rec.food.recipes
Subject: Saint Lucian Pumpkin and white Bean Soup
Followup-To: rec.food.cooking
Date: 16 Jun 1997 07:53:20 -0600
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SAINT LUCIAN PUMPKIN AND WHITE BEAN SOUP
source:Lean Bean Cuisine by Jau Solomon
serves 8-10

Calabaza (West Indian Pumpkin) can be found in many Latin American markets
Butternut, red kuri or acorn squash make acceptable substitutes and you
can use the familiar jack-o-lantern. Peel the squash, remove the seeds and
chop.

2 tablespoons vegetable oil
1 medium onion, diced
1 cup diced celery
2 cloves garlic, minced
1 jalapeno pepper or half a Scotch bonnet pepper, seeded and minced
1 tablespoon minced fresh ginger root
4 cups peeled, diced calabaza(West Indian pumpkin ) or other winter squash
2 tablespoons minced fresh parsley
1 tablespoon fresh thyme leaves. or 1 teaspoon dried thyme
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground allspice
6 cups water or vegetable stock
1 cup kale or spinach
1 1/2 cups cooked or canned navy beans, or other small white beans,drained

Heat the oil in a large saucepan and add the onion, celery, garlic,
chile pepper, and ginger. Saute over medium heat for about 7 minutes. Add
the pumpkin and saute for 3 minutes. Add the seasonings and saute for 1
minute more. Add the water and simmer for about 20 minutes,stirring
occasionally. Stir in the kale and white beans and cook for another 10-15
minutes. Ladle the soup into bowls and serve hot.

 leig@aol.com(Lei Gui)
Bronx,NY
http://www.geocities.com/Heartland/Meadows/3658

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