Calabaza soup

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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. Virginie & George Ebart Down-Island Caribbean Cookery

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