3 bundles callaloo (or 3 bunches fresh spinach), washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
1 SB chopped (any hot pepper will do)
¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
¼ pound butter or margarine
salt and pepper to taste
Method:
In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes. Reduce the heat and simmer for 40 minutes. If too thick, add more coconut milk. Remove from the heat, cool, and puree in a blender in small batches. Reheat the soup and serve.
