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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.


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