Callaloo, originally from Africa, is served throughout the Caribbean in different forms—from a thick side dish to the soup you see below. Slideshow: More Caribbean Recipes 

July 2014


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • In a stockpot or large saucepan, warm the olive oil over medium heat, then add the garlic. Sauté until fragrant, about 30 seconds, then add the onion; continue to sauté, stirring often, until the onion is translucent, about 4 minutes.

  • Add the peppers and sauté until softened, another 4 minutes. Stir in the okra, pumpkin, thyme, salt, pepper, coconut milk, chicken broth and Scotch bonnet pepper, if using. Bring to a simmer and reduce heat to low; simmer until the squash is fork-tender, about 20 minutes. Be careful to not burst the pepper when stirring the soup.

  • Stir in the spinach, in batches if needed (add more as it wilts and shrinks). Simmer until the spinach is soft and dark green, about 8 minutes.

  • Add the chives to the soup, and carefully fish out the pepper. Using an immersion blender or food processor, gently blend the soup until it is smooth but still has a little texture. Taste and add salt and pepper if needed.