Servings: 6 people
Bring large pot to medium heat and add the oil. Add onions and sauce 3-4 minutes. Add red peppers, garlic, and scotch bonnet peppers and sauce further 1-2 minutes.
Add pumpkin and okra saute for 2-3 minutes before. Add paprika, salt, and pepper and stir occasionally.
Add callaloo leaves/spinach, coconut milk, stock, and water bring the callaloo to a boil. Reduce to simmer and let the callaloo cook for 20-30 minutes until the vegetables are soft.
Use an immersion blender or food processor to puree the mixture if you prefer traditional Trinidadian creamy texture, otherwise leave as is. Taste and adjust by adding more seasoning if necessary.
Pour the soup into bowls and garnish with the hot pepper.
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