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
Servings Prep Time
6guests 10minute
Cook Time
Thai Inspired Pumpkin Coconut Holiday Ale Soup Ingredients:
Anderson Valley’s Winter Solstice Foam Ingredients:
Garnish Ingredients:
Thai Inspired Pumpkin Coconut Holiday Ale Soup Directions:
  1. 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.
  2. 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:
  1. 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:
  1. 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


Patrick Rue of The Bruery enjoying this soup.



Executive Chef: Sean Z. Paxton

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