Ingredients
1 Whole Squash or Pumpkin
2 Tsp Chili Powder
2 Whole Thai Red Chilies
5 Cloves of Garlic (minced)
2 Cups of Chicken Stock
1 Cup Coconut Milk
1 Yellow Onion (Diced)
1/2 Lemon (Juiced)
1 TBL Olive Oil
1 TBL Butter
8 Fresh Leaves of Basil
Salt and Pepper To Taste
6 Slices of Prosciutto (Diced up, not pictured because I added it later)
1/2 Cup Sliced Almonds (Toasted, not pictured I added later)
- First grab a large stock pan
- Turn heat on to medium
- Dice up your onions and garlic
- Add your oil and butter to stock pan allow this to heat up
- Add your onions and let this cook for 5 minutes
- While this is cooking it's time to cut the pumpkin or squash
- First start by trimming the sides off
- Take the top off and slice the pumpkin in half
- Take all the seeds out and trim the bottom
- Start dicing this in cubes
- Now that this is done add your stock to the onion and garlic mixture
- Add your diced up squash
- Add your Thai red chilies to the pan
- Allow this to cook for 40 minutes
- When the pumpkin or squash is soft take chilies out
- Turn the heat to low
- Take the pan off the burner and start to puree the soup with a had blender or a regular standing blender
- When this is done
- Place the pot back on the heat and add the coconut milk
- Now add your chili powder and salt and pepper
- Allow this to cook for another 20 minutes
- While this cooks lets dice up the prosciutto and pan fry it to get it crisp
- This only takes a few minutes
- When crispy enough place on a plate and add your nuts to the same pan, we want to use the flavors from the prosciutto
- Stir this often or they can burn
- Take off heat and set aside
- Dice up your basil to put on top as well
- Now the soup is ready
- Grab a few bowls and start to assemble them
This soup was sweet and spicy. It is a really good refreshing soup. I hope you enjoy it. Have a great day.
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