[~*Rainbow*~]

I know this sounds silly, but could you please share your pumpkin soup recipe with me?? Every time I make it, it tastes sweet?! When anyone else makes it, it is delicious! Maybe I am using the wrong kind of pumpkin? It's such a simple thing to not be able to get right lol!!


Thanks!

[twinboys]

Post what your recipe is....And then we can pick it apart!!!(Evil grin!)

[crayons]

I don't know if you would consider mine sweet and I don't use a recipe as such.

1. Roast butternut pumpkin + some other root veges and onion/garlic
2. Heat some stock chuck it all in together
3. blend

[Mumma3]

I cut up pumpkin and onion and garlic into chunks, spray with olive oil and either roast slowly in the oven (if I have heaps of time) or saute in the saucepan if I'm in a hurry. Then I add either chicken or vegetable liquid stock, and simmer until the pumpkin is muchy. Then I wizz it up with the stick mixer, and add a little bit of milk and some nutmeg, and wizz it again.

I also do it in the slow cooker, sometimes as well, overnight is great.

I always get people asking for my pumpkin soup recipe, and I'm almost embarrassed that it's so easy

[Stellajoy]

People ask me for mine all the time! And it's also embarrassingly easy.

Boil cut up pumpkin and onion (lots of onion) in chicken stock.

Blend

Salt and pepper

Jap pumpkin or butternut

[~*Rainbow*~]

I just boil pumpkin, onion and garlic in chicken stock, drain and blend... Maybe I should try roasting instead of boiling?

I would love to make it in the slow cooker, that would be even easier!

I don't know why it always tastes sweet? I've tried changing the ingredients, eg, adding potato, more onion/garlic, etc but no matter what I do it ends up sweet!

Also - I just use whatever pumpkin is on sale, so have used a variety or jap, butternut, etc!

ETA - thanks for all your recipes!! I think I might need to try roasting or saute-ing next time?

This post has been edited by ~*Rainbow*~: 24/04/2012, 10:09 PM

[4kidlets]

I always use butternut pumpkin - not sure if it is the sweetest or not but is sure easier to cut than Queensland Blue.


My recipe is something like this - equal amounts of pumpkin and potatoes, a carrot or two, a few onions - chop up fine, cook in slow cooker with weak chicken stock, (you could probably use plain water), when soft enough, mash with blender and add some pepper,salt paprika to taste and a tin of cream
Sometimes add a tin of creamed corn as well.
If I dont have any carrots, I just leave them out.

Like most of my soup recipes, it is pretty flexible, depending on what is available at the time.

[Stellajoy]

Take out the garlic? Sometimes garlic can be sweet

[Guest_NinjahAlpaca_*]

Spicy Thai Pumpkin Soup

First you make the paste:

RED CURRY PASTE

Dry spices:

2 tbsp coriander seeds
1 tsp cardomom seeds or pods
2 tsp cumin seeds
2 tsp black or multicoloured peppercorns
pinch of sea salt

Gently toast all of the above in a dry fry pan on medium until they go all deliciously fragrant. Warning - stay close or the coriander seeds will start exploding if you leave them too long! Allow to cool slightly and then either bash 'em up in a mortar and pestle or whiz 'em up in a coffee bean grinder until a fine powder.

Rest of recipe:

Approx 10 French eschallots peeled and roughly chopped
8 - 10 cloves garlic, ditto
4-10 red chillies, same (adjust according to heat tolerance)
1 bunch coriander, including roots, also chopped
1 tbs (ish) finely chopped lemongrass
1 thumb sized bit of ginger or galangal, chopped
1- 2 tbs shrimp paste (stinks to high heaven)

If you like it really hot, then I'd recommend adding about 10- 15 small dried chillies which you've soaked in hot water for around 15 minutes then roughly chopped.

Whack everything including the dry spice powder into either a food processor or a bowl with a bamix and blend until paste like. I obviously now using my Amazing Thermomix to do the whole process - recipe can be found at http://thermomixup.blogspot.com/2010/09/re...urry-paste.html.

Heat up a bit of olive or peanut oil in a pan or wok to medium hot and fry the paste off for around 5 minutes until it darkens a bit, stirring constantly. If using lots of chilli I recommend opening a lot of windows at this point and suggesting asthmatics temporarily vacate the kitchen!

Once cooked off, I then divide it into individual portions (about 3 tbs each) and freeze.




SOUP

Cut up a mix of butternut and other pumpkin types into chunks without peel. Or with peel if you're happy to cut that off after roasting.

Roast it on a baking tray lightly sprayed with oil for about 20 minutes.

While it's roasting, cook off about 2 finely chopped onions and a few cloves of garlic. When soft, add some of the curry paste - I use heaps, but I like it hot, so use as much as you like.

Cook off for about 2 more minutes on med - low, so you don't make the onions and garlic go all black and crunchy, which is bad for soup, but great with sausages.

Peel the roasted pumpkin (unless previously done, obviously) and lob the bits into the pan with the other stuff.

Chuck it all around on med-high heat to coat.

Dump in a bunch of stock.

Turn heat way, way, way down and simmer lightly for about 15 minutes, assuming the pumpkin is already soft.

Turn off heat and let it cool a bit, then bamix the bejebus out of it until smooth and deelish looking.

Put heat back on low, add 1 - 2 tins of coconut milk, depending on how much soup you have. Add a large handful of ripped coriander leaves.

Put in bowls and eat. Preferably with some toasted Turkish bread that has been drizzled in olive oil and then rubbed with a garlic clove after toasting.

Die of happiness.

[Matthias' mum]

I fry onions with some paprika in a little olive oil. When they are soft, I add vegetable stock, a tablespoon of tomato paste, water, throw in the chopped pumpkin, and boil until soft. I puree it, then add a little cream (or evaporated milk if I want it healthier). I made it last night and added some red capsicum as well. I normally use butternut pumpkin, but any will do.

DH likes it better if I put bacon in as well, but I prefer it without.