Thai Curried Pumpkin Soup

https://www.gimmesomeoven.com/thai-curried-pumpkin-soup/

I barely followed this recipe, but it turned out quite yummy. The recipe below makes 2 to 3 servings, but it can easily be scaled up. Feel free to use real onions & garlic. Make it spicy or not. Use red curry paste if you have it on hand. Use fish sauce instead of Worcestershire. Have fun with it. It takes about 20 minutes to make.

Ingredients:

1 15 ounce can pumpkin puree
1/2 cup coconut milk (the kind in a can, full fat, with the solids. I poured it into a bowl & microwaved it briefly to melt the coconut fat, stirred it, and scooped a half cup out. I used the rest in butter chicken the following night.)
2 cups water or stock
1 tablespoon olive oil
1 - 2 tablespoons garam masala powder
1 tablespoon curry powder
Onion powder, garlic powder, salt, pepper, green Tabasco sauce, lime juice, Worcestershire sauce, teriyaki sauce, mushroom powder, sour cream

Directions:

Olive oil in pan, saute the spices in the oil for a little bit. Add pumpkin puree, coconut milk, and water or stock. Taste it. Add a bunch of other stuff until it tastes right. Blend with immersion blender to fully incorporate the sour cream and other ingredients. Sprinkle with chopped nuts if you like.

I'm not sure if you can buy mushroom powder anywhere. A friend made it for me from mushrooms she had collected & dehydrated. KEEWERD