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Calabaza Soup

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

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.

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