The Korean take-out-inspired, coconut pumpkin soup recipe that taught me how to embrace cooking

After watching the Food Network, I got inspired. I did some digging in my parents' kitchen, and I found some pureed pumpkin, a can of coconut milk, and some carrots. And then I discovered their mother-effing VITAMIX with a "hot soup" setting.

I took a few deep breaths, put on some music, and decided to wing it.

When I finally tasted my soup, everything made sense. This is why my husband loves cooking so much. It was FUN. I made a restaurant quality soup. All by myself. A soup that completely embraces the non-official start of fall; deliciously fatty, with a stunning orange color and perfect creamy texture. An artistic masterpiece…

My simple, fragrant, red lentil and veggie Dal recipe

Indian-style Dal is a wonderful, thick, delicious soup that becomes a stew the longer it sits. The warming spices offer a welcome change from the traditional choice of chicken noodle, and the recipe is seriously, ridiculously, easily adaptable. As long as you have a few staple ingredients, you can make it with whatever you have lingering in your freezer or produce drawer and still manage to have something that tastes rich and delicious.