Thumbs up if this is your dream comfort food dish! RECIPEIngredients:For pumpkin mousse12 ounces kabocha1 cup heavy creamFor curry2 tablespoons butter3 cloves garlic2 teaspoons ginger1 boneless, skinless chicken thigh, cubed1 ounce carrot, cut into strips1/2 onion, sliced2 button mushrooms, sliced2 tablespoons curry powder1/2 cup whole tomatoes1 1/2 cups chicken stock1/2 tablespoon sugar2 tablespoons light soy sauce2 teaspoons cornstarchSalt & pepper to tasteFor serving9 ounces udonBlack sesame seedsSteps: 1. Peel and seed kabocha, and cut into chunks. Place in a microwave-safe bowl and cover with plastic wrap. Microwave for about 4 minutes, or until pumpkin is fully cooked. Smash down through a strainer and let it cool.2. Whip heavy cream to stiff peaks. Fold in kabocha puree. Transfer to a piping bag and set aside.3. Heat a pot over medium heat; add butter, garlic and ginger. Sauté until you can smell aroma, about 2 minutes. Add chicken and cook until edges brown, about 3 to 4 minutes. Add carrot, onion, mushrooms and curry powder. Cook for 1 minute. Add tomatoes, stock, sugar and soy. Break down tomatoes with a wooden stirring spoon. Bring it to boil and stir occasionally. Reduce heat to low and let simmer for 5 minutes.4. Mix cornstarch with 2 teaspoons cold water and pour into curry while stirring. You will see curry is thick and shiny; remove from heat and set aside.5. Cook udon by following directions on package. Drain completely and toss in curry.6. Place curry udon into a serving bowl and completely cover top with pumpkin mousse. Sprinkle black sesame seeds on top and enjoy!___Subscribe to Tastemade: http://taste.md/1QsXIWqLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PFIND us on Snapchat Discover: http://taste.md/1P9UuDM