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Callaloo, Coconut and Pumpkin Soup

Here's my homegrown take on an old-school favourite.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.