Season the Fish (2 pound) with Ground Black Pepper (1/4 teaspoon), Green Caribbean Seasoning (1 teaspoon) and mix thoroughly. Let it marinate for 20-25 minutes.
In a deep soup pot over medium-high heat, add Vegetable Oil (1 tablespoon), Onion (1) and Garlic (4 clove) and stir to soften up. Reduce the heat to low and let the onions and garlic sweat down for about 3 minutes.
Next, add in the Fresh Thyme (4 sprig), Scallion (2) and mix for about 1 minute. Then add in the Potato (2), Sweet Potato (1), Carrot (1), and Pumpkin (1 cup). Give it a quick stir, season with Salt (1/2 teaspoon) and pour in the Fish Stock (3 cup) and Water (8 cup).
Dice the Green Banana (4) into 1-inch pieces and put in a bowl with water to avoid discoloration.
As the soup comes up to a boil, add in the diced green banana, Scotch Bonnet Pepper (1), Fresh Spinach (2 cup), and Culantro Leaves (2 tablespoon). Mix together and let it continue on a rolling boil for 10 minutes.
After letting it boil for 10 minutes, add in the seasoned fish and let it continue on a rolling boil for another 10 minutes while stirring every few minutes.
If you start seeing some impurities floating on the top go ahead and skim that off. Remove the scotch bonnet pepper and thyme stems. Taste for salt and add as needed. Make sure your vegetables are cooked all the way through then serve.