Spicy Thai Pumpkin Curry Soup

Preheat your oven to 400 Fahrenheit. Cut the kabocha squash in half and remove it's seeds using a spoon. Cook the squash for 20-25 minutes in the oven. Then dice into 1" cubes and set aside.

In a small bowl mix all ingredients listed under vegetable sauce above. Set sauce aside.

In a large pot on the stove prepare your soup base using all ingredients listed under soup base above. Simmer on low on the back burner while you prepare the vegetables and chicken.

Heat two large skillets on the front two burners of your stove. Spray each lightly with coconut oil.

In the first skillet add all ingredients listed under chicken above. Be sure to spread your red curry paste evenly over the cubed chicken. Cook on high heat for 5-7 minutes or until cooked throughout.

In the second skillet add all ingredients listed under vegetables above, except the kabocha squash which has already been cooked. Add the prepared vegetable sauce and cook on medium heat for 10 minutes or until vegetables are tender.

Add the cooked kabocha squash, cooked chicken, and cooked vegetables to the pot with the soup base and continue simmering for 5 minutes to ensure all ingredients are still hot.

Scoop into four bowls and serve!