1 1/2 lb Calabaza squash, peeled & -- seeded 1 ea Green bell pepper, chopped 1 ea Garlic clove, pressed 4 ea Scallions, minced 6 ea Thyme leaves 4 ea 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 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"
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