Thai Pumpkin Soup

I tried out this Thai Pumpkin Soup a few weeks ago. It is really delicious but takes a long time to make if you bake the pumpkin yourself instead of using pumpkin puree. This recipe is for two servings. Ingredients:

1. 1 small pumpkin
2. 8 oz of chicken breast
3. 8 oz of shrimp
4. 2 teaspoons of salt
5. 2 teaspoons of pepper
6. 1/2 tablespoon Ghee
7. 14 oz can of coconut milk
8. 1 tablespoon of Indian Curry

Directions:

1. Remove pumpkin seeds and filling.
2. Cut pumpkin in half and coat the pumpkin inside with ghee.
3. Preheat the oven to 400 degrees and bake pumpkin skin side down for about an hour.
4. Dice chicken and shrimp into medium sized pieces and season with salt and pepper.
5. Cook shrimp and chicken in a pan with coconut oil.
6. Scoop out the insides of the pumpkin and put them in a large pot.
7. Puree the pumpkin with a hand blender.
8. Cook pumpkin on medium heat and add coconut milk and curry.
9. Add water while continuing the hand blender until you get the consistency you want.
10. Put the chicken and shrimp into the soup.
11. Add some salt and pepper to the pot with the pumpkin and bring it to a simmer.
12. Enjoy!

Pumpkin after being baked for an hour.

Thai pumpkin soup ready to eat.