Calabaza soup
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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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