Spicy Pumpkin Soup

This is a great winter warming soup. It's spicy, both in the sense that it's a little hot and that it has lots of great spices and seasonings in it. The coconut milk and garam masala make it a little Indian. The cool, tart yogurt is a great addition to the soup. Don't worry if you can't find nigella seeds. If you wanted to add a little protein, I think it could be great with some grilled shrimp thrown in at the bottom, or on top with the garnish.

Ingredients:

1 sweet onion, diced

2 tbsp coconut oil (or vegetable oil if you don't have it)

3 cloves garlic, minced

1 tbsp ginger, grated

1 tsbp chili flakes

1/4 tsp coriander seeds

1/4 tsp cumin seeds

1/4 tsp whole black pepper corns

1 tsp garam masala

1/2 tsp turmeric

1/2 tsp chili powder

3 tbsp sriracha

1 tbsp honey

1/2 tsp cider vinegar

Pumpkin Cheesecake

I have never been a big cheesecake person (unless it's like this). I don't think I've ever ordered it at a restaurant. It always seems too rich and heavy, and that says a lot coming from me. Pumpkin cheesecake is the exception to the rule. It's a hybrid of pumpkin pie and cheese cake; lighter than cheesecake and with warm, aromatic pumpkin pie spice. I got the recipe from Martha Stewart. My advice - drench the batter bowl in water before you can eat too much of it because it is fantastic.

Ingredients:

Crust

1 1/4 cups graham cracker crumbs (from about 6 full graham crackers)

1/4 cup sugar

4 tbsp melted unsalted butter

Pinch of salt