How do I make pumpkin soup better?

Pumpkin soup tips

1. 1 – Pick your pumpkin.
2. 2 – Add more vegetables.
3. 3 – Swap water for stock.
4. 4 – Use roasted pumpkin.
5. 5 – Add spices.
6. 6 – Add protein from pulses.
7. 7 – Add croutons or chorizo.
8. 8 – Add seafood.

How do you make Mary Berry pumpkin soup?

Ingredients

1. 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1¼in cubes (see tip)
2. 1 large onion, roughly chopped.
3. 2 medium carrots, peeled and chopped.
4. 1 red pepper, deseeded and cut into cubes.
5. 4 tbsp olive oil.
6. 1 tbsp clear honey (optional)
7. 5cm/2in piece fresh root ginger, peeled and chopped.

Which spices go well with pumpkin?

What Goes Well With Pumpkin?

• Spices: nutmeg, cinnamon, allspice, cloves, ginger, chilies, Cajun spice, cayenne, pepper, and vanilla.
• Dairy: cream cheese, cream, milk, butter, whipped cream, browned butter, and vanilla ice cream.
• Savoury: almonds, pecans, walnuts, hazelnuts, rice, and oats.

What goes well with pumpkin soup?

Pumpkin soup can be served warm or cold, but the smooth, strong flavor works best with other fall staples like butternut squash, apples and turkey. You can also try sprinkling the top of your soup with roasted pumpkin seeds or mix some up in a delicious salad wrap.

What can I add to tasteless pumpkin soup?

Toast a mixture of nuts and seeds in a dry pan until starting to caramelise at the edges then sprinkle over the top of your soup. Hazelnuts, almonds, walnuts, pecans, sunflower seeds, pumpkin seeds or linseeds all work well. Try our spicy seed mix recipe to add a touch of heat and a crunchy texture.

How do you thicken pumpkin soup?

Thickening Agents Stir 1 tablespoon of cornstarch with 2 tablespoons of cooled pumpkin soup in a small cup, add a few tablespoons of the warm pumpkin soup, then add the paste back into the soup pot and stir it into the soup.

How do you make Jamie Oliver butternut soup?

Ingredients

1. 2 red onions.
2. 2 carrots.
3. 4 cloves garlic.
4. 2 sticks of celery.
5. ½ – 1 fresh red chilli.
6. 2 sprigs fresh rosemary.
7. 16 fresh sage leaves.
8. 2 kg butternut squash, onion squash or musque de Provence.

How does Gordon Ramsay make butternut squash soup?

INGREDIENTS

1. 2 tbsp olive oil.
2. few knobs butter.
3. 2 onions ; peeled and chopped.
4. 2 bay leaves.
5. Sea salt and freshly ground black pepper.
6. 1 liter hot chicken stock.
7. 1 tsp mild curry powder.
8. 1 large butternut squash ; peeled and cut into small pieces.

How can I make my pumpkin taste better?

5 Easy Ways to Make Canned Pumpkin Taste Better

1. Cook It on the Stove. Why It Works. Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture.
2. (Briefly) Roast It. Why It Works.
3. Add a DIY Spice Mix. Why It Works.
4. Infuse It With Flavor. Why It Works.
5. Use Quality Ingredients. How It Works.

What goes good with pumpkin soup?

What is in Jamie Oliver’s spiced pumpkin soup?

Jamie Oliver’s Spiced Pumpkin Soup. Serves 4-6. Ingredients. 1 pumpkin, peeled and seeded. 2 tbsp coriander seeds. 1 tsp ground cinnamon. 2 dried red chillies. Olive oil. Sea salt and freshly ground black pepper.

How do you cook pumpkin with chilli and coriander?

Preheat the oven to 170°C/340 ° F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground.

How do you cook pumpkin for pumpkin pie?

Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramalised at the edges.

How do you make pumpkin soup with Sage?

Add the roasted pumpkin to the pan and pour in the vegetable stock. Bring everything to the boil then turn off the heat and blitz to a puree with a hand blender. Meanwhile, fry your sage leaves in a little olive oil for a couple of minutes until crispy. Serve your soup with a swirl of sour cream and a sprinkling of crispy sage leaves in each bowl.