A rich, creamy blend of dasheen leaves, okra, and coconut milk with blue crab.
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In a large heavy-bottomed pot, combine the chopped dasheen leaves, okra, pumpkin, onion, garlic, and pigtail if using.
Pour in the coconut milk and enough water to just cover the ingredients, then bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for about 30 to 40 minutes until the leaves and pumpkin are very soft.
Add the cleaned crab pieces, green seasoning, thyme, and the whole scotch bonnet pepper (do not break it if you want less heat).
Simmer for another 15 to 20 minutes until the crab is cooked through and the flavors have melded.
Remove the crab pieces and the whole scotch bonnet pepper temporarily to a side plate.
Use a 'swizzle stick' or an immersion blender to pulse the soup until it is smooth and creamy, but still has some texture.
Return the crab and pepper to the pot, stir in the butter, adjust salt to taste, and simmer for 5 more minutes before serving.
