Start-of-Spring Cider Brunch
March 8, 2017
Marinated Pork Chops & Fall Risotto
November 7, 2017
Fall into the season with a warming bowl of pumpkin curry soup. Blending the flavors of curry, coconut milk, and Thai chili into autumn classics, like cider and pumpkin, for a creamy, spicy, sophisticated treat. Are you ready to bundle up next to a bowl? Let’s get started!
Sweat chopped onions in pan until translucent.
Add chili and heat another minute.
Move vegetables to blender or food processor.
Add pumpkin puree and 1 cup of stock. Blend until smooth.
Add remaining stock and curry paste to pot and warm.
Add puree, cider and salt/pepper to taste stirring gently.
Simmer for 10-15 minutes covered. Add coconut milk and simmer an additional 5-10 minutes.
Serve soup. Add cilantro, if desired.
Ingredients
Directions
Sweat chopped onions in pan until translucent.
Add chili and heat another minute.
Move vegetables to blender or food processor.
Add pumpkin puree and 1 cup of stock. Blend until smooth.
Add remaining stock and curry paste to pot and warm.
Add puree, cider and salt/pepper to taste stirring gently.
Simmer for 10-15 minutes covered. Add coconut milk and simmer an additional 5-10 minutes.
Serve soup. Add cilantro, if desired.