Sorry for long delay.....we've had a few germs running through the household and not a lot of eating or cooking have been happening. BUT .....I wanted to pass on a few bits I've enjoyed recently. They are not exactly on season. Forgive me.
First of all, shot glasses are really in right now at restaurants. I had to buy a few for my own table. I chose a taller vodka shot glass and a shorter one that I haven't used as much. Another gadget I love but really wouldn't feel right recommending unless you are a fanatic is a funnel piston. There is a funnel with a lever you push to release a measured substance (sweet or savory) very quick and neat like. It's very handy but a little over the top for the home cook. 
These soups are a great amuse bouche and easy to prepare ahead of time. The thai pumpkin soup is my own simple version and the cream of broccoli- just as easy. Both are topped with a little créme fraîche and a leaf of fresh cilantro.
Cut a small pumpkin in half and roast with a little mild oil (such as canola), salt & pepper, in a baking dish with a little water in the bottom for steam effect. In the meantime, start with one can of coconut milk in a sauce pan and infuse with a good amount of lemongrass. Cook the pumpkin till soft (usually at least an hour) and remove from the oven to cool. Put the pumpkin flesh in a blender or cuisinart with a little chicken stock (I prefer chicken but you could use veggie stock) until a smooth consistency. Mix the strained coconut milk with the pumpkin purée in a pot and add a little more stock/coconut milk till your desired consistency then season with a little chili oil to your taste and a dash of tamari. This is a great soup to play with - curry, ginger,spicy, etc. Whatever moves you.
You will find the broccoli just as easy.The broccoli can be steamed or blanched in boiling, salted water. From there it's milk and cream to your desired consistency, salt and pepper and a dash of nutmeg is nice. Topped with a little crab can make it a little more special too.....
The last bit was a sweet one that arrived by accident. I started with a passionfruit créme brulée* that was a little runny but tasty none the less. I did half the recipe in brulée and half little parfaits in cute little shot glasses......
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