calabaza soup
- Categories
- Soup/stew
- Caribbean
- Vegetarian
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Calabaza squash, peeled & seeded |
| 1 each | Green bell pepper, chopped |
| 1 each | Garlic clove, pressed |
| 4 eaches | Scallions, minced |
| 6 eaches | Thyme leaves |
| 4 eaches | Whole allspice, crushed |
| 1 teaspoon | Cumin |
| 1 teaspoon | Fenugreek |
| 1 large | Ripe tomato, peeled & chopped |
| 1 cup | Coconut milk |
| Salt & pepper | |
| Chili pepper, to taste |
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.
Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. Add the seasonings while simmering & serve very hot.
VARIATION: Add ½ lb fresh okra after pureeing the vegetables above.
Virginie & George Ebart, "Down-Island Caribbean Cookery"
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