Coconut milk, hot pepper, and herbs give this popular soup a little tropical kick. If you have a supply of Green Seasoning on hand, you can use that in place of the collected herbs in this recipe—use about 2 tablespoons.
Calabaza, also called West Indian pumpkin, is now more readily available in your standard supermarket, but if you can’t find it you can substitute butternut squash. Cinderella or “cheese” pumpkins are actually the best substitute because of their high sugar content. They are generally available in autumn and can be stored in a cool dry place right through the winter. Alternatively, if using them for purees or soup, I peel and cut the pumpkin into large chunks and freeze in individual zip-top bags of about one pound each.
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