Ingredients
- 1 1/2 lbs Calabaza squash peeled and seeded
- 1 Each Green bell pepper chopped
- 1 Cove garlic pressed
- 4 Each Scallions minced
- 6 Each thyme leaves
- 4 Each allspice Whole, crushed
- 1 Tsp cumin
- 1 Tsp Fenugreek
- 1 Each Tomato Large, Ripe, peeled and chopped
- 1 Cup Coconut milk
- Salt and Pepper
- Chili pepper to taste
Servings:
Instructions
- Simmer all the ingredients except the salt, pepper and chili pepper, in 6 cups of water for 1 hour.
- Strain the liquid into a bowl and 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 and serve very hot.
Recipe Notes
Variation: Add 1/2 lb fresh okra after pureeing the vegetables above.
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