Callaloo - Trinidadian (Vegan) Cream Of Spinach

• 12 ounces baby spinach
• 2/3 cup pumpkin, cubed
• 8 okra, sliced
• 1 carrot, sliced
• 1 can, 13.5 oz coconut milk
• 1 medium onion, diced
• 3 garlic cloves, sliced
• 2 sprigs thyme, leaves only
• 2 sprigs chives, chopped
• 3 tablespoons vegetable oil
• 1 whole scotch bonnet chili (optional)*
• salt and black pepper to taste

1. In a large pot heat onions, garlic, thyme, chives, black pepper and oil over medium heat until soft (5-10 minutes), stirring frequently.
2. Add remaining ingredients (except chili) and cook for 30 minutes with lid on over medium low. If using chilli pepper, add it 10 minutes before end of cook time. Stir pot occasionally to ensure ingredients do not stick. Add water as needed.
3. Take pot off of heat and remove chili pepper. Use immersion blender to blend to desired consistency. Add salt as needed.
4. Serve warm over rice (Traditional) or in a bowl with some toasted bread as a soup.
5. *Scotch bonnet pepper is very hot, try not to let it pop while cooking. To avoid this you can cut chili pepper in half and remove all seeds and membrane before cooking.

baby spinach, pumpkin, okra, carrot, coconut milk, onion, garlic, thyme, chives, vegetable oil, scotch bonnet chili, salt

Taken from food52.com/recipes/31346-callaloo-trinidadian-vegan-cream-of-spinach (may not work)