Pumpkin soup..what do you think... ?!


Question: Pumpkin soup!.!.what do you think!.!.!. !?
I made a pumpkin soup earlier today which turned out ok eventually but i would like a bit of advice about what i think i did wrong and how i can improve this recipe!.
I peeled and diced the pumpkin then covered in water and boiled with 3/4 bay leaves until nearly tender!.
I then sauteed a large onion with garlic and 1 teaspoon of medium curry powder then added the pumpkin dices to this onion mixture!.!.i think this is were i went wrong!.!.i drained the pumpkin before adding it to the onion where i think i should have left it in the water!. Anyway, i then realized my mistake and filled the whole mixture with boiled water!.
I then added a large chopped potato and 3 cups of chicken stock, i then brought to boil and simmered for about 45 min before blending it together!.
It turned out ok in the end but a couple of questions!.!.how much water should i put in the pan to boil the pumpkin with in the beginning!?
also should this water be drained when i add it to the onion etc!.!?
Or should i keep the water and still add the 3 cups of stock!?
Would this make it too runny, as this is supposed to be a fairly thick soup!?
It does taste really nice when done but could it be improved by adding something different!?
Thanks for your help!. Www@FoodAQ@Com


Answers:
Surely the guy in the chef suit can't be wrong!?

But I would say simmer the pumpkin in chicken broth to begin with and then you can always add more broth!. I think you are RIGHT to drain the water!. That gives the added broth a chance to add some more flavor!.

And I have a great recipe for pumpkin soup that is flavored with curry that has coconut milk as an ingredient!. It is very flavorful and quite special!. It uses canned pumpkin but maybe you could experiment with the coconut milk to add more life to your own recipe for soup!.

Curried Pumpkin Soup

1 large sweet onion
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp curry powder
1/8 tsp ground red pepper
1/8 tsp ground cumin
2 (15 oz) cans unsweetened pumpkin
1 cup water
1 (32 oz) container low-sodium fat-free chicken broth
1 (13!.5 oz) can lite coconut milk
2 Tbsp fresh lime juice
2 1!.2 tsp salt
Garnishes: sour cream, chopped fresh chives

1!. Sauté onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender!. Add garlic and next 4 ingredients, sauté 1 minute!. Add pumpkin, 1 cup water, and broth; bring to a boil!. Reduce heat to medium; add coconut milk, lime juice and salt and simmer, stirring often, 25 minutes!. Remove from heat; cool!.

2!. Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides!. Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated!. Garnish as desired!.Www@FoodAQ@Com

Start with some chicken stock, add the pumpkin, spices, & onion, cook, add more stock if necessary, puree what you have cooked, strain it, and then add some cream!. Taste the soup, add more spices if you need to!.

As far as exact volumes of water to boil the pumpkin, it depends on how much pumpkin you have!. Www@FoodAQ@Com

PUMPKIN SOUP this is my favortite soup!!!

1!. Prepare pumpkin by peeling and steaming until soft!. Then puree pumpkin!.
2!. Combine: 1/2 gallon pumpkin, 3 quarts milk, salt and sugar to taste!. Bring to boil, stirring constantly to avoid burning!.

3!. Mix together: 6 tablespoons of flour, 5 eggs, a small amount of cold water to form a light batter!. Pour into boiling soup to form noodles!.

Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources