---------- Recipe via Meal-Master (tm) v8.01
       Title: Calabaza Soup
  Categories: Soups, Caribbean, Vegetarian
       Yield: 6 servings
   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”