Soups for Fall
As the leaves start to change colors and the nights become colder, we automatically turn to warmer comfort foods. Soups and stews are the perfect meals to get you and your customers in the mood for the changing season.
As millennials continue to drive desires for discovery and adventure when it comes to food and new flavors, soup consumption is on the rise in many new formats. Soups are now available canned, boxed, ready-to-eat and even chilled.
Elevate familiar comfort foods with unexpected flavors of tropical fruits that pair very well with the savory flavors of the season. Coconut cream will provide a luscious mouthfeel to an ordinary butternut squash bisque and allow you to provide a vegan option to your customers. Trade standard vegetable stock with a pineapple broth base for a tangy and sweet taste experience.
While one may think fruits only pair well with cold soups, give these recipes a try, and see for yourself how well they warm you up on cool autumn nights.
Butternut Squash Bisque
Yield: approx 10 cups or 80oz.
1 Tablespoon iTi tropicals Virgin Coconut Oil
200g Sweet onion, diced
2040g Butternut Squash, Peeled and Chopped
32oz Vegetable Stock
Salt and White Pepper to taste
Sauté onions in oil over medium heat until translucent. Add tamarind and stir to
coat onions. Add butternut squash, vegetable stock and bring to a boil. Lower to simmer and let cook. Keep covered until squash is fork tender. Puree in blender until smooth and slowly add coconut cream. Season to taste.
Vietnamese Chicken and Pineapple Soup
125g fresh pineapple pieces, cut
2 qts Water
2 Skinless boneless chicken breast halves
4 Fresh Thai chilies minced
30g Garlic, minced
50g+12g Fish Sauce
45g Shitake mushrooms
150g tomatoes, chopped
28g chopped basil
28g chopped mint
28g chopped oregano
Serve with Coconut Rice.
Mix iTi tropicals Pineapple juice concentrate with 8 cups of water to make pineapple broth.
Place chicken between two sheets of plastic wrap, gently pound chicken to ¼ in thick with flat side of a meat pounder. Cut chicken across the grain into ¼ in wide strips and transfer to a bowl.
Heat 10g of coconut oil in a heavy stock pot over high heat until hot and sauté chilies, garlic and stir until fragrant. Add 50g of fish sauce (this will be extremely pungent, however will mellow out in the final soup) and boil until sauce is reduced by half.
Add pineapple broth and bring to a boil. Stir in pineapple pieces, mushrooms, tomatoes, and ¼ teaspoon pepper. Return to a boil. Reduce heat and simmer, uncovered, while stirring occasionally. While soup simmers, heat the remaining oil in a skillet over high heat and add fish sauce until reduced by half. Add chicken to the pan and sauté, stirring until just cooked through. Serve by pouring the broth over rice and garnishing with chicken and herbs.
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