Callaloo

Name: Callaloo
Ingredients: 3 bunches Callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped; 4 cups coconut milk; 2 cups milk; 2 garlic cloves, minced; 2 medium onions, chopped; 1 bunch scallion, chopped; 14 lb pumpkin or 14 lb hubbard squash, peeled and coarsely chopped; 14 lb butter or 14 lb margarine; salt and pepper

9 ingredients

5 steps

Ingredients

3 bunches Callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 garlic cloves, minced
2 medium onions, chopped
1 bunch scallion, chopped
14 lb pumpkin or 14 lb hubbard squash, peeled and coarsely chopped
14 lb butter or 14 lb margarine
salt and pepper

Directions

1

In a stockpot or soup pot, combine all the ingredients and boil for 4 minutes.
2

Reduce the heat and simmer for 40 minutes.
3

If too thick, add more coconut milk.
4

Remove from the heat, cool, and puree in a blender in small batches.
5

Reheat the soup and serve.