Calabaza Soup
Ingredients
1 1/2 pound calabaza squash, peeled and seeded
1 each green bell pepper, chopped
1 each garlic clove, pressed
4 each scallions, minced
6 each thyme leaves
4 each whole allspice, crushed
1 tsp. cumin
1 tsp. fenugreek
1 large ripe tomato, peeled and chopped
1 C. coconut milk
salt and pepper
chili pepper, to taste
Cooking Instructions
Simmer all the ingredients except the salt, pepper and chili pepper, in 6 C. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)