Calabaza soup

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
\N \N Salt & pepper
\N \N 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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