St. Vincent and the Grenadines Callaloo Soup

Instructions

1. 1

   Wash the callaloo leaves thoroughly and chop them into small pieces.

2. 2

   Slice the okra and dice the pumpkin into small cubes.

3. 3

   Finely chop the onion and garlic.

4. 4

   In a large pot, heat the vegetable oil over medium heat.

5. 5

   Add the chopped onion and garlic to the pot and sauté until the onion becomes translucent.

6. 6

   Add the chopped callaloo leaves, okra, and pumpkin to the pot and stir well.

7. 7

   Pour in the coconut milk and bring the mixture to a gentle simmer.

8. 8

   Add the whole scotch bonnet pepper for flavor, being careful not to break it unless you want extra heat.

9. 9

   Season with salt to taste and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.

10. 10

    Remove the scotch bonnet pepper before serving.

11. 11

    Serve hot and enjoy your St. Vincent and the Grenadines Callaloo Soup.