Thai Pumpkin Soup, Pumpkin Cheesecake w/ Autumn Maple Red Ale Beer is/are the Recipe(s) of the Week!
Thai Pumpkin Soup
1 cup pumpkin puree
1 small white onion
5 garlic cloves minced
1 inch fresh ginger minced
1 tablespoon Thai red paste vegan paste, we used store bought
1 cup thick coconut milk
1 ½ to 2 cups vegetable stock adjust depending on the consistency you like
Salt to taste
Juice of half lime
1 teaspoon pepper powder
2 tablespoon olive oil
Fresh red chilies
Fresh coriander leaves
Heat olive oil in large sauce pan. Add finely chopped onions and sauté until soft. Add ginger and garlic pieces and sauté for a minute. Add red Thai paste and cook further 1 minute. Add pumpkin puree and stir. Cook for 2 to 3 minutes with constant stirring.
Add vegetable sauce and bring it to boil. Simmer and let it bubble for next 25 minutes.
Add salt and pepper powder according to taste.
Add coconut milk, stir and cook for 5 minutes on low flame.
Blend the soup until it’s consistency is smooth.
Pour it back into the same sauce pan and bring it to boil again. Skip this step if using stick blender.
Stir in lime juice.
Pour hot soup into serving bowls. Swirl in coconut milk, sprinkle coriander leaves and fresh red chilies. Serve immediately.
Pumpkin Puree – While you can certainly use canned pumpkin puree, we recommend you to use homemade pumpkin puree. It’s fresh, full of pumpkin flavors and so much more better and cheaper than canned stuff!
Thai Red Curry Paste – This recipe for pumpkin soup calls for vegan Thai curry paste. If you don’t care about vegan soup, feel free to use regular Thai red curry paste.
Adjust curry paste measure to suit your taste buds. You can make it spicy as you want or mild as you prefer!
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
1 3/4 cups graham cracker crumbs (12 graham crackers), gf if needed
1/2 cup melted Organic Earth Balance (or favorite butter alternative)
1 ¼ cups raw cashews, soaked in water overnight (or 3 hours with boiling water poured over), drained
1 ½ cups pumpkin puree (1 15 oz. can)
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/3 cup maple syrup
1/2 cup unsweetened coconut, nut, or soy milk
juice of ½ lemon
pinch of salt
2 tablespoons melted coconut oil
Preheat the oven to 350 degrees F. Stir together the graham cracker crumbs and melted Earth Balance. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool completely.
Place drained cashews, pumpkin, vanilla, pumpkin spice, syrup, milk, lemon, salt and coconut oil in the bowl of a food processor or blender. Blend until completely smooth. Taste and add more syrup if you would like your pie sweeter. Pour the filling into the prepared crust and smooth with a spatula. Place in the freezer to set for at least 2 hours or overnight. Remove from the freezer an hour before serving. Store in the refrigerator and serve chilled with pomegranate arils, sugared cranberries, or whipped cream.
Anchor Brewing Bigleaf Autumn Maple Red Ale
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