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Title: Pumpkin and White Bean Soup
Categories: Vegetarian Hispanic Soup
Yield: 8 Servings
| 2 | tb | Vegetable oil |
| 4 | c | West indian pumpkin (calabaza); butternut squash or acorn sq |
| 1 | md | Onion; sliced |
| 1/2 | Scotch bonnet pepper or | |
| 1 | Jalapeno pepper; seeded and minced | |
| 1 | c | Celery; sliced |
| 2 | Garlic cloves; minced | |
| 1 | tb | Ginger root, fresh; minced |
| 6 | c | Vegetable stock or water |
| 1 | tb | Parsley, fresh; minced |
| 1 | tb | Thyme; fresh or |
| 1 | ts | Thyme; dried |
| 1 | tb | Curry powder |
| 1 | ts | Cumin |
| 1/2 | ts | Salt |
| 1/2 | ts | Allspice |
| 1 | c | Kale; finely chopped |
| 1 | c | White beans; cooked |
In a large saucepan, combine oil, pumpkin or squash, garlic, onion, celery, pepper and ginger. Saute over medium heat for 7 to 10 minutes, until vegetables are soft. Add vegetable stock or water and seasonings to the saucepan; simmer for about 20 minutes, stirring occasionally. Add kale and beans to the pan and cook for another 5 to 10 minutes. Serve immediately. Serves 8 to 10.
Recipe by Jay Solomon, author and former owner of a Caribbean restaurant, former cooking instructor in Ithaca, NY;; printed in VT in an article containing recipes to celebrate World Vegetarian Day, Oct. 1.
Per serving: 126 cal; 4 g prot; 3 g fat; 20 g carb; 0 chol; 156 mg sod; 6 g fiber; vegan Source: Vegetarian Times, October 1993/MM by DEEANNE
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