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Calabaza Soup


Home | Recipes | C
Caribbean Soups/stews Vegetarian

Ingredients:

  • 1 1/2 lb Calabaza squash, peeled & - seeded
  • 1 Green bell pepper, chopped
  • 1 Garlic clove, pressed
  • 4 Scallions, minced
  • 6 Thyme leaves
  • 4 Whole allspice, crushed
  • 1 ts Cumin
  • 1 ts Fenugreek
  • 1 lg Ripe tomato, peeled & - chopped
  • 1 c 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 1/2 lb fresh okra after pureeing the vegetables above.
 
Virginie & George Ebart, "Down-Island Caribbean Cookery"
 
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip