Soups: Pumpkin Bean 02 by Recipe Cottage

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	Pumpkin Bean 02

		Saint Lucian Pumpkin and White Bean Soup serves 8-10 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.