Nevisian Callaloo And Pumpkin Soup

This Nevisian Callaloo and Pumpkin Soup is a traditional dish from the beautiful island of St. Kitts and Nevis. It's a flavorful and hearty soup that combines the vibrant flavors of callaloo and pumpkin, creating a comforting and nutritious meal.

Nevisian Callaloo And Pumpkin Soup

Ingredients

  • 2 cups chopped callaloo leaves
  • 1 cup diced pumpkin
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 scotch bonnet pepper, seeded and minced
  • 4 cups vegetable broth
  • 1 can coconut milk
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until softened.
  2. Add the callaloo leaves, pumpkin, and scotch bonnet pepper to the pot. Cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the vegetables are tender.
  4. Stir in the coconut milk and season with salt and pepper to taste.
  5. Remove the soup from the heat and let it cool slightly before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
25g
Protein
10g
Fat
8g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Blender (optional for a smoother soup)

Serving suggestions

Serve the Nevisian Callaloo and Pumpkin Soup with a side of crusty bread or rice for a complete meal.

Tips & tricks

For a spicier kick, leave the seeds in the scotch bonnet pepper. Adjust the heat level to your preference.

Cost

$10