Calabaza Soup
By: Anonymous
Published: Thursday, February 11, 2010 - 8:55am

Ingredients




pound Calabaza squash, peeled & seeded
1 Green bell pepper, chopped
1 Garlic clove, pressed
4 Scallions, minced
6 Thyme leaves
4 whls allspice, crushed
1 teaspoon Cumin
1 teaspoon Fenugreek
1 lrg Ripe tomato, peeled & chopped
1 cup Coconut milk
Salt & pepper
Chili pepper, to taste

Preparation

1 Simmer all the ingredients except the salt, pepper & chili pepper, in 6 cups of water for 1 hour. Strain the liquid into a bowl & allow the solids to cool. Puree the cooled solids. 2 Return the puree to the soup pot along with the strained liquid. 3 Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. Add the seasonings while simmering & serve very hot. 4 VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above. 5 Virginie & George Ebart, "Down-Island Caribbean Cookery"