Jamaican Pepper Pot soup

original post: http://greedygirlcooks.blogspot.com/2016/04/jamaican-pepper-pot-soup.html

Ingredients

For the broth

1 tablespoon Coconut oil

3 Onions

2 Carrots

2 heads Garlic

2 tablespoon Allspice

Salt to taste

Water to fill stock pot

1 Scotch bonnet pepper

1 bunch Thyme

3 stalk scallion

For the soup

1 large bunch Callaloo

1 Onion

2 Garlic cloves

2 cups Coconut milk

Salt to taste

1 tablespoon Sugar

Dumplings (optional see how to make them here )

6 okra chopped (optional)

2 cups Pumpkin

3 potatoes

Instructions

For the broth

• Roughly chop, onions, carrots, scallion, thyme, and garlic
• Place the coconut oil in a hot stock pot, sauté the veggies until they begin to get brown, I prefer a seasoned broth so I salt my veggies heavily to pull out more moisture while they brown
• Fill the pot with water add allspice berries and a whole uncut hot pepper and bring to a boil (the more water you add the less concentrated the broth so if you want it richer use less water)
• Once boiling reduce to a simmer and let it cook for about two hours
• After the two hours I remove it from the heat and allow it to completely cool. If you’re making the soup at a later date, just strain and store the broth in the freezer

For the soup

• Add the broth and callaloo to the pot and cook the callaloo in the seasoned broth for about 10 minutes
• Remove the callaloo from the pot and pulse in a in a blender to give it a rough chop and add it back to the pot
• Finely chop, onion and shred garlic, add to the pot
• Add pumpkins, potatoes, ocra and dumplings (optional)
• After the potatoes, pumpkin and dumplings are almost cooked season the pot to taste with the sugar, salt and the coconut milk
• Allow it to simmer and become slightly creamy
• serve