Clean taro leaves by removing skin from stalks and tip from center rib. Rinse and cut into bite-sized pieces.
Place taro leaves, okra, onion, thyme, garlic, salted pig’s tail, pumpkin, water, habanero pepper, and coconut milk into a large pot. Cover and simmer over low heat for 30 minutes.
Add crab to the pot, being careful not to puncture habanero pepper. Cover and continue to simmer for 30 minutes. Remove habanero; season with salt.
Purée soup using an immersion blender until smooth. You could also purée in small batches using a blender.
Serve over rice; garnish with green onions.