All of the following recipes were created by Chef Paul Lindemuth of Marcel’s Culinary Experience in Chicago, who has collaborated on several Blustone wine pairing dinners with Tom and Joan Knighton.
Ingredients
SERVINGS: 4-6 Serving(s)
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 4 cups roasted pumpkin purée (may use canned)
- 1 (13.5-ounce) can coconut milk, 2 tablespoons reserved for finishing
- 1 large red chile pepper, stemmed, seeded and thinly sliced
- chopped cilantro, for garnish
Preparation
In a large saucepan over medium heat, cook curry paste for about 1 minute, or until it becomes fragrant. Add broth and pumpkin to pan and stir to combine.
Cook for about 3 minutes, or until soup starts to bubble. Add coconut milk (except for garnish) and cook until hot, about 3 minutes.
Ladle into bowls and finish with a drizzle of the reserved coconut milk. Garnish with sliced chile and chopped cilantro.
About this recipe
Wine pairing: Blustone Pinot Blanc (ripe tropical fruit, smooth and creamy finish)
