Callaloo: West Indian Vegetable and Crab Soup with Coconut Milk

Name: Callaloo: West Indian Vegetable and Crab Soup with Coconut Milk
Ingredients: 10 ounces raw spinach; 8 okra, cut into 1/2″ rounds; 4 ounces peeled pumpkin, cut into 1/2″ dice; 1 medium onion, coarsely chopped; 4 scallions sliced into 1/2″ rounds; 4 ounces salted pork (see NOTE); 2 cups unsweetened coconut milk; 4 sprigs fresh thyme; 2 cloves; 1 Scotch Bonnet, habanero or other hot chile; 3 pounds crab (either whole live crabs, well-washed, or cooked crab claws, defrosted); 1 tablespoon unsalted butter

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Taste the Caribbean with this flavorful Callaloo soup paired with crabs and coconut milk, perfect for main courses or hearty soups. Enjoy!

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Ingredients

10 ounces raw spinach
8 okra, cut into 1/2″ rounds
4 ounces peeled pumpkin, cut into 1/2″ dice
1 medium onion, coarsely chopped
4 scallions sliced into 1/2″ rounds
4 ounces salted pork (see NOTE)
2 cups unsweetened coconut milk
4 sprigs fresh thyme
2 cloves
1 Scotch Bonnet, habanero or other hot chile
3 pounds crab (either whole live crabs, well-washed, or cooked crab claws, defrosted)
1 tablespoon unsalted butter