Recipe - Calabaza Soup

1 One half pound Calabaza squash, peeled &
seeded
1 Green bell pepper, chopped
1 Garlic clove, pressed
4 Scallions, minced
6 Thyme leaves
4 Whole allspice, crushed
1 teaspoon Cumin
1 teaspoon Fenugreek
1 lg Ripe tomato, peeled &
chopped
1 cup 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 syruplike
consistency. Add the seasonings while simmering & serve very hot.

VARIATION: Add One half pound fresh okra after pureeing the vegetables above.

Virginie & George Ebart, "DownIsland Caribbean Cookery"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip