Calabaza Soup Recipe

• 1 1/2 lb Calabaza squash, peeled & seeded
• 1 x Green bell pepper, minced
• 1 x Garlic clove, pressed
• 4 x Scallions, chopped
• 6 x Thyme leaves
• 4 whl allspice, crushed
• 1 tsp Cumin
• 1 tsp Fenugreek
• 1 lrg Ripe tomato, peeled & minced
• 1 c. Coconut lowfat milk Salt & pepper Chili pepper, to taste

1. Simmer all the ingredients except the salt, pepper & chili pepper, in 6 c. of water for 1 hour.
2. Strain the liquid into a bowl & allow the solids to cold.
3. Puree the cooled solids.
4. Return the puree to the soup pot along with the strained liquid.
5. Simmer, uncovered, till the mix is reduced to a syrup-like consistency.
6. Add in the seasonings while simmering & serve very warm.
7. VARIATION: Add in 1/2 lb fresh okra after pureeing the vegetables above.
8. Virginie & George Ebart, "Down-Island Caribbean Cookery"

green bell pepper, garlic, scallions, thyme, allspice, cumin, tomato, coconut lowfat milk salt

Taken from cookeatshare.com/recipes/calabaza-soup-97734 (may not work)