Calabaza Vegetarian Soup - cooking recipe

Ingredients

1 1/2 lbs calabaza squash, peeled & seeded
1 green bell pepper, chopped
1 garlic clove, pressed
4 scallions, minced
6 thyme leaves
1 teaspoon allspice
1 teaspoon cumin
1 teaspoon fenugreek seeds
1 large tomatoes, chopped
1 cup coconut milk
6 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon chili pepper (to taste)

Preparation

Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and 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 the soup is simmering, and serve while still hot.