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!
15 fl oz Can of pumpkin puree (2 cans)
1 Thai chili
1 Vidalia onion
4 cups Chicken stock
2 tbsp Red curry paste
¾ cup Full-fat coconut milk
1 cup Angry Orchard Muse
1 pinch Salt
1 pinch Pepper
1 pinch Cilantro
1
Sweat chopped onions in pan until translucent.
Add chili and heat another minute.
2
Move vegetables to blender or food processor.
Add pumpkin puree and 1 cup of stock. Blend until smooth.
3
Add remaining stock and curry paste to pot and warm.
Add puree, cider and salt/pepper to taste stirring gently.
4
Simmer for 10-15 minutes covered. Add coconut milk and simmer an additional 5-10 minutes.
5
Serve soup. Add cilantro, if desired.
Ingredients
15 fl oz Can of pumpkin puree (2 cans)
1 Thai chili
1 Vidalia onion
4 cups Chicken stock
2 tbsp Red curry paste
¾ cup Full-fat coconut milk
1 cup Angry Orchard Muse
1 pinch Salt
1 pinch Pepper
1 pinch Cilantro