Comments on: Simple Creamy Pumpkin Soup

By: Amanda

Amanda — Wed, 15 Oct 2008 21:12:44 +0000

I’ve never thought of boiling a winter squash to soften it. I usually either microwave it to soften (spaghetti squash–I actually nuke it all the way to soft) or bake it to soften, then open & pull out seeds.

The soup looks delicious!

By: Mansi

Mansi — Wed, 15 Oct 2008 19:32:02 +0000

that looks pretty nice! I made a Carrot coconut soup 2 days back:) its raining soups in the blogosphere:)

By: Erik

Erik — Wed, 15 Oct 2008 14:37:03 +0000

I think you just had a rogue pumpkin; they are usually not that hard to deal with! Maybe it is just that it was two weeks before Hallowe’en, and it was not fully “ripe” yet.
Anyway, the strategy I would have applied would be to pierce the top as you did, and roasting it for about 90 minutes rather than boiling it. You get the flavor and tenderness you want, and it is bound to soften the outside. However, it does take longer, I will admit that.

By: Andy

Andy — Wed, 15 Oct 2008 02:35:58 +0000

@Katie: I’m glad my pumpkin struggles were entertaining!

@Dave: Thanks for tips. Last Friday I actually made my first batch ever of homemade chicken stock. Unfortunately I made this soup before I made the stock. I’ll definitely try a little cream next time.

@Ben: It’s quite tasty – I hope you have better luck with the pumpkin than I did.

@Peppy: No way. I was way too angry to worry about the seeds.

By: Peppy

Peppy — Tue, 14 Oct 2008 21:10:42 +0000

Haha. I guess I don’t need to ask if you roasted the mutant-demon pumpkin seeds. The soup does sound delicious.