A protein-rich soup combining green pigeon peas with pureed callaloo leaves.
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In a large heavy-bottomed pot, boil the green pigeon peas in the stock until they begin to soften, approximately 20 minutes.
Add the chopped onion, garlic, thyme, and the salted meat (if using) to the pot and simmer for another 15 minutes.
Thoroughly wash the callaloo leaves, remove the tough stems, and chop them roughly.
Add the callaloo leaves and cubed pumpkin to the pot, then pour in the coconut milk.
Place the whole scotch bonnet pepper on top of the liquid, being careful not to burst it, and simmer for 20 minutes until everything is tender.
Carefully remove the scotch bonnet pepper and the sprigs of thyme, then use an immersion blender to puree the soup until smooth or slightly chunky according to preference.
Stir in the sliced scallions and black pepper, then simmer on low for a final 5 minutes to marry the flavors.
Adjust seasoning with salt if necessary, though the salted meat usually provides enough.
