Callaloo, Coconut and Pumpkin Soup
Here's my homegrown take on an old-school favourite.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
- 2 tbsp Coconut oil
- 1 large bunch Chopped spring onions
- 3 Garlic cloves chopped
- 1 large Sprig of Thyme
- 1/2 Scotch bonnet chilli Chopped
- 1 cup Pumpkin or butternut squash Peeled and cut into cubes the size of dice
- 250 g Smoked ham
- 2 Bay leaves
- 4 cups Pork or chicken stock
- 2 cups Fresh Callaloo
- 1 cup Coconut milk
Start off by giving the callaloo a thorough wash, slicing off the fibrous stems and roughly chopping the leafy greens. Set aside.
Fry the spring onions, garlic, thyme and chilli over a low heat for 5 minutes until softened and lightly browned.
Add the pumpkin, ham and bay leaves and pour over the stock and simmer over a medium heat for 15-20 minutes until the vegetables are tender.
Finally tip in the coconut milk and prepared callaloo leaves, season generously and simmer just until the leaves begin to wilt.
Serve with a nice warm crusty roll.