1.   Into a soup pot, add the butter and sliced mushrooms. Sautee the mushrooms to lightly golden brown, then scoop out and set aside for a moment. To the same pot, add 1 tbsp of oil and, when sizzling, drop in the onion. Sautee to translucent stage. Return the mushrooms to the soup pot

2.   Pour in the broth, and add the pumpkin puree and the coconut cream into the pot. Stir well

3.   Season with the curry powder, garam masala, salt, ground nutmeg and white pepper. Stir to combine. Bring to a light boil and cook for 5 minutes. Sprinkle the glucomannan onto the surface of the soup and stir in immediately. Cook until the broth is starting to thicken. Ladle into serving bowls and, if desired, garnish with chopped chives. Enjoy!

FYI - How to Store Pumpkin Curry Soup

4.   First, allow your soup to cool to room temperature. Then, divide it into smaller portions and store it in airtight containers. Refrigerate the leftovers for three to four days.