- 2 Tablespoons unsalted butter
- ¼ cup shallots, small dice
- 8 cups calabaza, peeled cut in ½ inch dice
- 1 cup chicken broth
- ½ vanilla bean
- 1 stick of cinnamon
- ¼ teaspoon ground allspice
- 1/3 teaspoon ground clove
- 13.5 ounce can coconut milk
- salt and white pepper
- toasted almond slices
- shrimp fritters
Melt the butter over medium low heat and slowly sweat the shallots until soft and fragrant but lacking color. Add the calabaza and the chicken broth, raise the heat to high and bring to the boil and add the vanilla bean and the cinnamon stick. Lower the heat to simmer and cover, cover and cook until the calabaza is very soft, about 20 minutes.
Remove the vanilla bean from the soup, slit lengthwise using a sharp paring knife, scrape the vanilla specks from inside the bean, and add to the calabaza. Remove and discard the cinnamon stick . Transfer the contents of the saucepan to a blender, and working in batches (be careful not to burn yourself!), puree the calabaza mixture completely. Return to the saucepan.
Whisk in the ground allspice, the ground clove and the can of coconut milk. Heat gently until heated through. Garnish with shrimp fritters and toasted almond slices.