Calabaza Squash Soup

Calabaza Squash Soup

Time

75 minutes

Serves

4

Heat

Sultry

Dietary:

Gluten Free, Vegetarian, Vegan, Coeliacs, Dairy Free, Nut Free

Making this recipe

Ingredients

700g / 1.5lb Calabaza Squash (or other type of Squash), peeled and seeded

1 green pepper, deseeded and chopped

1 garlic clove, crushed

4 spring onions, chopped finely

1 teaspoon Thyme

4 Allspice Berries, crushed

1 teaspoon White Cumin seeds, crushed

1 teaspoon Fenugreek seeds, crushed

1 large ripe red tomato, chopped

225ml / 8fl.oz. coconut milk

Sea salt, to taste

Green chilli pepper, chopped, to taste

 

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Method

Calabaza Squash Soup

Simmer all the ingredients except the salt & chilli pepper, in 1¼ litres 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.

Season & serve very hot.