A light, nut-free vegan version with pumpkin, sweet potato, and fresh thyme.
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In a large heavy-bottomed pot, combine the vegetable broth and coconut milk over medium-high heat.
Add the diced onion, minced garlic, and the cubed pumpkin and sweet potato to the liquid.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes.
Stir in the chopped callaloo leaves and the fresh thyme sprigs.
Carefully place the whole scotch bonnet pepper on top of the liquid, ensuring it does not burst so the broth stays mild.
Cover the pot and simmer for another 15 to 20 minutes until the pumpkin and sweet potato are fork-tender.
Remove the whole scotch bonnet pepper and the woody thyme stems before serving.
Season with salt and black pepper to taste, and garnish with sliced green onions.
