Pumpkin Basil Ham Curry Soup

This is not one for the faint of heart, or the person who has just simply stumbled upon this Paleo blog. This is extremely unique, delicious, and complicated.

You have to already have some Pineapple Clove Ham or equivalent on hand.
You have to already know how to make my Paleo Broth.
You should have an idea of what is going on with curries.
You need a very well stocked Paleo pantry.

Lets start! You have to get two things going simultenaeously: first, begin the Sweet Paleo Braised Pumpkin recipe I just posted. When you start braising the pumpkin, add a large, coarsely cut onion. Second, get a 5qt pan going with:

• 2T Canola oil
• 1t Ginger powder
• 2 Cloves of finely minced garlic
• 1/2t ground Lemongrass
• 1 small very finely minced onion

Saute until the minced onion is translucent, but not carmelized. Add 1/2-1T ground paprika. Saute until a small portion of the onion carmelizes. Add 6 whole, dried red Thai chilies. Add about 1.2 pounds of diced ham: use about half from the skin portion with as much fat removed as possible, and the other half from the leaner leg section. Saute until most of the remaining fat is off of the meat. Add 3/4-1p of diced brown mushrooms. Saute on low until pumpkin in other pan is semi-firm.

Combine two pans into the 5qt pot (do not drain) remove bay leaf and stir. Add 3T of fish sauce. Add 1 can of coconut milk (13-14oz). Stir until combined. Add 2T almond flour and stir till desolved. Add 3-4 cups Paleo Broth. Bring to a boil, then simmer. Simmer till done, up to an hour.

Prior to serving, add bunch of sliced basil leaves to soup, and stir. Season to taste.

I must have eaten 5 bowls of this in a row. This dish has a lot going on in it, very complex flavors. I was super stoked at the "pumpkin" orange color it ended up being too!