Bajan Gungo Pea and Coconut Soup

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Bajan Gungo Pea and Coconut Soup - print recipe

Yield:

Ingredients:


40 ml	Vegetable oil
1 med	Onion, diced
1 lrg	Carrot, peeled and diced
1/2 cup	Chopped celery
2	Cloves garlic, minced
1/2 tsp	Minced habanero or jalapeno pepper (up to 1)
2 cup	Cooked or canned pigeon peas (gungo peas) drained
4 cup	Water or vegetable stock
1 cup	Peeled, diced winter squash (Calabaza, butternut or acorn)
40 ml	Dark rum
20 ml	Minced fresh parsley
20 ml	Dreid thyme or 2 tablespoons fresh
1/2 tsp	Ground black pepper
1/2 tsp	Salt
1 cup	Canned coconut milk

Method:

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.

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