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Disappointing pumpkin soup!

p
pixee22 Nov 8, 2006 06:14 PM

I roasted a pumkpin for an easy pumpkin using just sauteed onions, chicken broth, half & half and spices. Had one bowl and I am so done with it. What can I do with the leftover tub o' soup short of dumping it?

  1. JenMarie66 Nov 9, 2006 03:28 AM

    Funny, last night I made a dish I had craved in my mind -- a kind of vegetable stew with vegitarian meatballs. And it just wasn't... right. I added more spice and it still tasted wrong. Vinegar -- nope, no help. More garlic -- no. Soy sauce, hot sauce, lemon juice -- no, no, no. I ate it (with little enjoyment) and put the big pot of leftovers in the fridge. This morning, the sight of that pot made my stomach twinge. F**k it, I thought & emptied the pot into the garbage. And finally felt satisfied from that lousy meal.
    Sometimes dishes don't come out the way our mind has craved them, and there's just no fixing it. I hate throwing food away, but in this case I know it wasn't as much of a waste as it would have been to eat something I'd grown to hate.

    1 Reply
    1. re: JenMarie66
      k
      Kagey Nov 9, 2006 03:24 PM

      Yeah. Sometimes you just have to know when to quit. And for goodness sake, don't put it in the freezer. If you didn't like it today, you're not gonna like it defrosted next week!

    2. f
      FlavoursGal Nov 8, 2006 09:38 PM

      Just curious - did you roast the pumpkin whole, in wedges, or peeled and cubed? It makes a big difference. Roasted winter squash (which pumpkin is) tastes best when the greatest amount of surface area (i.e., peeled and cubed) is exposed to the heat of the oven, and caramelizes, which is, in essence, its natural sugars coming to the surface. Next time you make butternut squash or pumpkin soup, try roasting it peeled and cubed before combining it with other soup ingredients. Then let them all simmer together before pureeing. After pureeing, continue to simmer for about 20 minutes for all the flavours of marry.

      By the way, what type of pumpkin did you use?

      1. Candy Nov 8, 2006 08:36 PM

        I think I might want to curry it up and try some different chutneys with it. Have some hot onion or garlic naan alongside?

        1. CindyJ Nov 8, 2006 08:18 PM

          Try sprinkling it with Cinnamon Toast Crunch cereal. Discovered this by accident a few Thanksgivings ago. The adults liked it as much as the kids.

          1. danna Nov 8, 2006 08:15 PM

            I would give it some heat, chipotle, perhaps. And some sweet, I'm thinking maple syrup. Lime juice for brightness.

            That reminds me, I have a recipe that I wrote down from an old episode of "Great Chefs of the southwest". It had the components I mentioned above, along with white wine poached pears in the soup (base was some winter squash or sweet potato, I've forgotten), and avacado to garnish. It was a ton of ingredients, but DElicious. I need to make that this weekend. Thanks for the idea.

            And if you really want to experiment, I had pumkin soup once with chili and chocolate.

            1. p
              phoenikia Nov 8, 2006 07:36 PM

              Which spices did you use?

              If it won't conflict witht the spices you already have added, I would add Indian or Jamaican curry powder.Or cumin. Or thyme.

              Was served an exceptionally bland carrot pumpkin soup in pub last week, which was not helped by additional salt or pepper, but a dash of HP actually made it palatable.

              1. c
                China Nov 8, 2006 07:32 PM

                I find that with butternut and pumpkin soups I get bored of the texture pretty quickly. You might try freezing it and then serving it in smaller quantities or adding something to change the texture like a toast with goat cheese, crisp bacon, or some quick sauteed greens. A little cayanne pepper might help you out as well.

                1 Reply
                1. re: China
                  p
                  piccola Nov 9, 2006 01:33 AM

                  I agree with the texture comment. I love adding roasted corn to pumpkin soup, or just not puréeing it entirely smooth.

                2. pitu Nov 8, 2006 07:29 PM

                  ginger, and/or something with heat like a habanero pepper

                  I just got done posting a pumpkin/tomato/hab soup at the bottom of this thread
                  http://www.chowhound.com/topics/show/...

                  or how about cooking a can of roasted tomato and more onion to perk it up?
                  and then there's salt . . .

                  1. d
                    dukegirl Nov 8, 2006 07:14 PM

                    Very curious: Why not nutmeg and ginger together?

                    3 Replies
                    1. re: dukegirl
                      s
                      SuzMiCo Nov 8, 2006 07:18 PM

                      I don't like the combo. Do other people like them together?

                      1. re: SuzMiCo
                        Candy Nov 8, 2006 07:35 PM

                        I do.

                        1. re: SuzMiCo
                          j
                          JudiAU Nov 8, 2006 07:55 PM

                          I do, unless they are used to excess.

                      2. s
                        SuzMiCo Nov 8, 2006 07:12 PM

                        Which spices did you use? Nutmeg or ginger (but NOT both together) might perk it up.

                        Also, I sometimes use dried cranberries as a garnish to my betternut squash soup. They sink, but they taste good with the soup. Crystalized ginger would be good too. Or some chives.

                        1. d
                          Daniel76 Nov 8, 2006 06:29 PM

                          Freezing it and eating it another time.. Or if its disappointing whats wrong with it.

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