Recipe#5743

Title: Calabaza Soup

Virginie & George Ebart, "Down-Island Caribbean Cookery"

      Yield: 6 servings
 
  1 1/2 lb Calabaza squash, peeled &
           -- seeded
      1 ea Green bell pepper, chopped
      1 ea Garlic clove, pressed
      4 ea Scallions, minced
      6 ea Thyme leaves
      4 ea Whole allspice, crushed
      1 ts Cumin
      1 ts Fenugreek
      1 lg Ripe tomato, peeled &
           -- chopped
      1 c  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 1/2 lb fresh okra after pureeing the vegetables above.