West Indian Pumpkin Souffle

Boil the calabaza in a large kettle of salted water until soft (about 25 minutes). Let cool and then peel off the skin. Preheat the oven to 350F. Use a food processor or blender to process the calabaza pulp until it is well mashed, then slowly add the sugar and coconut cream. Add the whipping cream until a medium thick consistency is reached and the mixture is smooth. Fold in raisins by hand, and then pour into a greased casserole dish and bake for thirty minutes.