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"