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Add a photoServings: 6
Ingredients
- 1 1/2 lb Calabaza squash, peeled & seeded
- 1 x Green bell pepper, minced
- 1 x Garlic clove, pressed
- 4 x Scallions, chopped
- 6 x Thyme leaves
- 4 whl allspice, crushed
- 1 tsp Cumin
- 1 tsp Fenugreek
- 1 lrg Ripe tomato, peeled & minced
- 1 c. Coconut lowfat milk Salt & pepper Chili pepper, to taste
Directions
- Simmer all the ingredients except the salt, pepper & chili pepper, in 6 c. of water for 1 hour. Strain the liquid into a bowl & allow the solids to cold. Puree the cooled solids.
- Return the puree to the soup pot along with the strained liquid.
- Simmer, uncovered, till the mix is reduced to a syrup-like consistency. Add in the seasonings while simmering & serve very warm.
- VARIATION: Add in 1/2 lb fresh okra after pureeing the vegetables above.
- Virginie & George Ebart, "Down-Island Caribbean Cookery"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 40 | |
| Calories from Fat 21 | 53% |
| Total Fat 2.54g | 3% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 158mg | 5% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.78g | 1% |
| Protein 1.02g | 2% |
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