Calabaza Vegetarian Soup

• 1 1/2 lbs calabaza squash, peeled & seeded
• 1 green bell pepper, chopped
• 1 garlic clove, pressed
• 4 scallions, minced
• 6 thyme leaves
• 1 teaspoon allspice
• 1 teaspoon cumin
• 1 teaspoon fenugreek seeds
• 1 large tomatoes, chopped
• 1 cup coconut milk
• 6 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili pepper (to taste)

1. Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
2. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
3. Add the seasonings while the soup is simmering, and serve while still hot.

calabaza squash, green bell pepper, garlic, scallions, thyme, allspice, cumin, fenugreek seeds, tomatoes, coconut milk, water, salt, black pepper, chili pepper

Taken from www.food.com/recipe/calabaza-vegetarian-soup-500408 (may not work)