Thai Inspired Pumpkin Coconut Holiday Ale Soup
So a Pumpkin, Coconut and a Holiday Ale are sitting at a bar…
Heat Rated: 5
| Servings | Prep Time |
| 6guests | 10minute |
| Cook Time |
| 20minute |
|
|
Ingredients
Thai Inspired Pumpkin Coconut Holiday Ale Soup Ingredients:
- 2tablespoon oil, peanut
- 2each onions, yellow, medium sized,peeled and sliced
- 4each shallotspeeled and sliced
- 1/3cup Thai Pasteclick recipe or store bought
- 29ounce pumpkin purée, organic2 cans
- 12ounce coconut cream or milk,if not available.
- 32ounce Anderson Valley Winter Solstice Ale,or other holiday spiced ale
- 1each tangerine,zest and juice
Anderson Valley’s Winter Solstice Foam Ingredients:
- 4ounce Anderson Valley Winter Solstice Ale,or other holiday spiced ale
- 1teaspoon Lecite from El Buli Texturas line or Will Power LECITHIN
Garnish Ingredients:
- 6teaspoon pumpkin seeds,toasted
- 6pinches Cyrus Black Flaked Salt,or other specialty salt
- 6sprig cilantro, fresh
Instructions
Thai Inspired Pumpkin Coconut Holiday Ale Soup Directions:
- In a medium sized pot over medium heat, add peanut oil. Once the oil starts to ripple with heat, add onions and shallots, stirring often too lightly caramelize, about 7 – 9 minutes. Add the Thai paste (or store bought version to your tastes. If using a store version, add only a few teaspoons as it is usually stronger in flavor and has more heat), stirring to combine and cook for 2 minutes. Add the pumpkin, coconut milk, Anderson Valley Winter Solstice Ale and tangerine zest; bringing the soup to a simmer. Cook the soup for 15-20 minutes.
- Purée soup with either a hand blender (for a more coarse consistency), food processor or a blender (for a very smooth texture). Adjust seasonings with either more Thai paste for more spice/heat or salt and pepper and add tangerine juice. Serve into bowls, and garnish with pumpkin seeds, ale foam and Cyrus Black Flaked Salt.
Anderson Valley’s Winter Solstice Foam Directions:
- To make the foam, add 4 ounces of beer to a container that is wide enough to fit a hand blender into the base. Add 1 teaspoon of Lecite from El Buli Texturas line or Will Power LECITHIN. Both are a soy lecithin powder that will create a stable foam. Using a hand blender, froth for 1-2 minutes to create foam head, similar to Belgium lace. Let mixture sit for 1 minute before serving, to let any liquid in the foam fall out of suspension.
To Serve:
- Ladle the hot soup into your bowl or cup of choice. Top each with a spoon of the Anderson Valley’s Winter Solstice Foam, then a sprinkle of toasted pumpkin seeds (can also candy them or spice them to further enhance the Thai flavors), then dust with the Cyrus Black Flaked Salt and/or cilantro spring. Serve immediately.
Recipe Notes
