Ive made a chicken stock, so Im ready and waiting for tomorrow! Im keen to try one thats slightly tanged with some indian spices if that works with it and served with feta! ? ?
darlingmole,
Jul 10, 10:05am
Best advice here ... ROAST your pumpkin pieces first! This makes the soup so tasty, trust me, this is a very good trick. As for Indian spices? Well I normally fry up some curry powder, cumin, tumeric, garam masala in some butter with ginger/onion/garlic - add flour to make a roux then add cream/milk and lastly chicken stock. Mash your roasted pumpkin and add to the soup/sauce mix and add extra stock or milk/cream as desired.
elliehen,
Jul 10, 12:29pm
The secret to the 'yummiest' soup, for me, has always been using the best quality fully-ripe pumpkin. No other ingredients will compensate for an inferior pumpkin.
aadunn77,
Jul 10, 9:49pm
Cheers guys, sound advice!
seb28,
Jul 10, 9:56pm
That's true. I got given some not quite ripe pumpkins by my lovely father-in-law. . soup was tasteless and watery, it was a good lesson. Pumpkins are from the melon "family" and when they are unripe they have a melon smell when cut.
jaybee2003,
Jul 10, 10:02pm
If you do happen to be stuck with a not so ripe pumpkin when you go to make pumpkin soup, adding carrots helps improve the flavour and colour, and potato will help improve the texture.
rog.e,
Oct 16, 3:16am
I sometimes place small crumbled up pieces of crispy bacon onto each plate and serve the soup over that.
Croutons go particularly well with Pumpkin soups especially if they are a little bit garlicky.
I also always add a good pinch of Nutmeg to the soup in the last minutes of cooking.
V
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