NoshowJones Posted February 23, 2021 Share Posted February 23, 2021 (edited) My wife regularly makes pumpkin soup for me, it has the most beautiful taste. but the last three times she has made it, that taste has gone. Anyone else experience this? Could it be the pumpkins themselves? I can't think of anything else. She buys them from the local market. Edited February 23, 2021 by possum1931 1 Link to comment Share on other sites More sharing options...
tonray Posted February 23, 2021 Share Posted February 23, 2021 9 minutes ago, possum1931 said: My wife regularly makes pumpkin soup for me, it has the most beautiful taste. but the last three times she has made it, that taste has gone. Anyone else experience this? Could it be the pumpkins themselves? I can't think of anything else. She buys them from the local market. Perhaps she has switched to a new slow acting poison that imparts a different flavor profile ? Link to comment Share on other sites More sharing options...
ezzra Posted February 23, 2021 Share Posted February 23, 2021 Or maybe its about time to replace the wife who can make better soup?... Link to comment Share on other sites More sharing options...
katana Posted February 23, 2021 Share Posted February 23, 2021 Not all pumpkins are the same. Kabocha variety are quite expensive and have a deep, rich creamy taste. The ones they use for Halloween have hardly any flavour and if you make a soup out of them you would be disappointed. 1 Link to comment Share on other sites More sharing options...
jaiyenyen Posted March 2, 2021 Share Posted March 2, 2021 Try this recipe. It's one of my favorites. Plenty of taste. Thai Coconut Pumpkin Soup Ingredients: 1 tablespoon vegetable oil 25g butter 1 clove garlic, chopped 4 shallots, chopped 2 small fresh red chilies, chopped 1 tablespoon chopped lemon grass 500ml chicken stock 350ml coconut milk 475g peeled and diced pumpkin or squash Preparation method: Prep: 10 mins |Cook: 15 mins 1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens. 2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. 1 Link to comment Share on other sites More sharing options...
mogandave Posted March 3, 2021 Share Posted March 3, 2021 She probably found a healthier recipe... Link to comment Share on other sites More sharing options...
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