Title: Bajan gungo pea and coconut soup
 Categories: Barbados
      Yield: 6 Servings
 
      2 tb Vegetable oil
      1 md Onion, diced
      1 lg Carrot, peeled and diced
    1/2 c  Chopped celery
      2    Cloves garlic, minced
    1/2 ts Minced habanero or jalapeno
           -pepper (up to 1)
      2 c  Cooked or canned pigeon peas
           -(gungo peas) drained
      4 c  Water or vegetable stock
      1 c  Peeled, diced winter squash
           -(Calabaza, butternut or
           -acorn)
      2 tb Dark rum
      1 tb Minced fresh parsley
      1 tb Dreid thyme or 2 tablespoons
           -fresh
    1/2 ts Ground black pepper
    1/2 ts Salt
      1 c  Canned coconut milk
 
  from: Lean Bean Cuisine by Jay Solomon
  
  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