From leig@aol.com Wed Jun 25 15:57:24 1997 Date: 16 Jun 1997 07:53:20 -0600 From: LeiG Newsgroups: rec.food.recipes Subject: Saint Lucian Pumpkin and white Bean Soup Followup-To: rec.food.cooking 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 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.