Yes, it's true. It's full on pumpkin season. And I'm not immune. After last week's pumpkin bread, I was left with several extra cups of pureed pumpkin. And the fall weather gods agreed that it was time for soup. I ad-libbed this one, so I don't have a recipe to share (but you can find a bunch of delicious pumpkin soup recipes that I've been pinning over here). It was a combo of light coconut milk, caramelized onions, veggie broth, green curry paste, and toasted pepitas. As you can see in the photo, I supplemented and made it the ultimate fall meal with a side of roasted brussels sprouts.
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