The mythical white pumpkin party that previously existed only in my mind took place this weekend, in the form of a casual little brunch. It was our first party in the new place. I’m excited to show you the photos this week.

First, the pumpkin soup that I served to my guests in shot glasses. (And am now enjoying for dressed-up weeknight dinners with Ty.)

Pretty, isn’t it? (The mini tureen is from West Elm, and everything else I’ve had for awhile.) Delicious, too. My friend Billy said I should enter it in contests. I told Billy he can come to all of my parties from now on.

It would make a fabulous first course at Thanksgiving dinner.

I started with this recipe, but messed around with it so much that I’ve typed in my version below.

Pumpkin Soup with Curry and Coconut

1 T butter

1 T olive oil

1  yellow onion, chopped

1 shallot, diced

2 cloves garlic, minced

2 tsp curry powder

1/2 tsp salt

ground pepper to taste

3 cups chicken broth

1 15 ounce can pumpkin

1 13 ounce can light coconut milk

for garnish: half and half, chopped chives, pomegranate seeds

In a large saucepan, heat olive oil and butter together. Saute onions and shallots until almost translucent. Add garlic, curry, salt and pepper and cook for one minute. Add the broth and pumpkin, bring to a simmer, and cook uncovered for 20 minutes. Stir in coconut milk. Puree with an immersion blender. Just before serving, garnish with half and half, chopped chives, and pomegranate seeds.