Jamaican-Style Callaloo Pepperpot Soup with Pumpkin and Garlic

This green, hearty soup pulls from Jamaican pepperpot traditions, simmering callaloo and pumpkin together in coconut milk with a good amount of garlic and fresh thyme. Garlic is common in immune-supportive cooking, and here it goes in early with scallion and scotch bonnet to build the base.

Crab meat stirred in near the end adds real protein and zinc, while the callaloo (or spinach, if that's what you have) keeps the pot leafy and nutrient-dense. Okra helps thicken the soup naturally the way it does across so much Caribbean and West African cooking.

Let it simmer low and slow so the pumpkin breaks down slightly into the broth, giving it a naturally silky body. Serve hot in deep bowls, ideally with a side of hard-dough bread or rice.