Pumpkin Mushroom Curry Soup

With the chilly winter weather comes my overwhelming desire to cook and eat buckets of soup. This is a recipe I modified with a little know-how from my travels in Asia (and a deep desire for some extra spice in my food!). It's delicious on it's own but would be fabulous over rice; you could even add a protein (tofu or chicken highly recommended) to make it a full meal in its own!


Pumpkin Mushroom Curry Soup 

Ingredients

• 1/2 lb. mushrooms
• 1/2 cups chopped onion
• drizzle of olive oil
• 2 tbsp. flour
• 1 tbsp. curry powder
• 2 cups chicken / vegetable broth
• dash of nutmeg
• 8 oz. coconut milk
• 1 (1 lb.) canned pumpkin puree 

Directions

1. Saute' mushrooms and onions in a medium-sized pot with olive oil. Add curry and flour; stir.
2. Add broth gradually and continue stirring.
3. Add the remaining ingredients except for the coconut milk. Cook on medium-low heat for 10-15 minutes.
4. Add coconut milk and keep on low until the soup is heated.
5. If desired, garnish with additional curry, chile, and sesame seeds, as pictured.

Most cans of coconut milk come in 12-16 oz. cans, which means we had left over milk to make a traditional Thai dessert!

Cheers to cold days and warm meals!