Saint Lucian Pumpkin and White Bean Soup

Ingredients

• •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

Directions

1. 1Heat the oil in a large saucepan and add the onion, celery, garlic, chili pepper, and ginger.
2. 2Sautee over medium heat for about 7 minutes.
3. 3Add the pumpkin and sauté for 3 minutes. Add the seasonings and sauté for 1 minute more.
4. 4Add the water and simmer for about 20 minutes, stirring occasionally.
5. 5Stir in the kale and white beans and cook for another 10 to 15 minutes.
6. 6Ladle the soup into bowls and serve hot.