I thought this was really good base recipe. I had leftover Cinderella pumpkin puree from making a pie and this was the perfect use for it. I merged this recipe with one for Curried Pumpkin Soup on Epicurious. I used the spices called for in the other recipe, scaled to this one: 1T minced fresh ginger, 2 tsp cumin, 1/2 tsp coriander, 1/16 tsp cardamom [which I realize doesn't really make this a curry]. I also used about double the red pepper flakes called for as I liked the heat, and added about a half cup more pumpkin. This combination had a definite, pleasant undercurrent of heat. My dining companion, who thought it was a bit too hot, said that next time he'd throw in some chicken and butter with the onion, reduce the broth, and add real cream instead of coconut cream. We really didn't get any discernable coconut flavor in our batch, though I thought it was perfectly creamy (I don't like creamed soups). Nice base recipe to play with!
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I thought this was really good base recipe. I had leftover Cinderella pumpkin puree from...