Too much chilli

in my pumpkin soup. Any ideas on how to tone it down a bit!

Chef_fiddles3, Jun 10, 1:39 am

cream/coconut cream, maybe?

Chef_samanya, Jun 10, 2:10 am

Add a grated raw potato, check the balance of flavour and think about whether you could add more salt or acid to balance out the chilli.

If appropriate you could make another batch of the same soup but without chilli, combine the two batches, freeze half.

Chef_davidt4, Jun 10, 2:12 am

Coconut cream or chicken stock or a bit of both

Chef_rainrain1, Jun 10, 4:11 am

Coconut cream is better than cow cream to absorb it!

Chef_uli, Jun 10, 5:27 am


Chef_awoftam, Jun 10, 7:16 am

If it 'absorbs it' you will still eat it tho. nothing will effectively neutralise it as far as I know, apart from dilution.

Chef_awoftam, Sep 2, 5:07 pm