CARIBBEAN CALABAZA SOUP
This Caribbean vegetarian soup recipe is quite different than the other recipes with similar titles that are already posted on various other sites. Calabaza (also called calabash) is a tropical squash with a slightly sweet flavor and firm texture, similar to the taste and texture of butternut or acorn squash. The photo I posted...
Provided by Vickie Parks
Categories Vegetable Soup
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Place squash, bell pepper, garlic, scallions, thyme, allspice, cumin, genugreek, tomatoes, coconut milk and water in a large stockpot or Dutch oven. Let simmer 1 hour over low heat. Strain the liquid into a bowl, and allow the solids to cool. Puree the cooled solids until smooth.
- 2. Return the puree to the stockpot, and add the strained liquid. Simmer, uncovered, until it's reduced to a thick (almost syrupy) consistency.
- 3. Add the salt, pepper and chili pepper while the soup is simmering. Ladle into bowls, and serve hot.
CREAM OF CARIBBEAN PUMPKIN SOUP WITH CACAO NIBS: CREMA DE CALABAZA Y CACAO
Steps:
- Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
- Stem and seed the chile. Place on a hot comal, griddle or iron skillet and roast briefly turning with tongs. Place in a bowl with warm water to soften. Roast the tomatoes, onion, and garlic until blistered on all sides. Peel the onion and garlic. Place in a food processor or blender together with the roasted cacao nibs and the spices and puree.
- Heat the oil in medium, heavy-bottomed pot. Add the puree and the brown sugar and saute for 5 minutes. Add the pumpkin and the stock. Correct seasoning. Bring to a boil over medium heat. Lower the heat and cover until the pumpkin is soft, about 15 minutes. Puree in a food processor or blender, in batches. Strain the soup pushing the solids against the strainer with the back of a spoon. Put back in the pot and heat over medium heat. Add the chocolate and stir until dissolved, about 3 minutes.
- Serve the soup hot garnished with a dollop of Mexican cream or creme fraiche and a tablespoon or so of the cubed cheese. Pass the Kekchi Cacao-Chile balls around the table with a small cheese grater and invite your guests to grate a pinch of this super-hot condiment on the soup for extra heat and cacao flavor.
- Heat a griddle, medium-sized cast-iron skillet, or Mexican comal over medium heat. Add the cacao nibs and dry-roast for 2 minutes, until fragrant, turning constantly with a wooden spoon or spatula. Turn out into another container and set aside.
- Add the chiles, cinnamon stick, and allspice berries to the griddle and roast the same way, stirring for 2 minutes. Scrape into an electric spice mill or coffee grinder with the salt and paprika; grind to a fine powder.
- Combine the spice mixture and roasted cacao in a mini-food processor and process into a warm, sticky paste, 3 to 4 minutes, stopping to scrape down the sides of the bowl. Scrape out onto a work surface and shape into 12 small balls. Let sit until thoroughly dried. Store in a tightly sealed jar. When ready to use, grate over any dish of your choice.
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