1Heat oil in a large pot, add onion and garlic and saute for 4 minutes until onion is soft. Add celery and carrot, and cook until celery is soft or about 3 minutes. Add green onion, parsley, thyme, pumpkin, potato, stock, coconut milk, pepper, and allspice. Bring to boil, reduce heat to simmer and cook for 30 minutes. Remove scotch bonnet pepper and thyme sprig. Cool slightly, puree soup in batches using a blender or a stick blender. Season with salt to taste. Serve in bowls garnished with coconut milk and spring onion.