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Pumpkin Soup

 
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Polly
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Joined: 25 May 2005

Posts: 5165
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2017 Dec 12 - 3:37 AM


Food Intolerances : gluten, dairy, soy, corn, yeast, chocolate, tomato, white potato, celery, sesame, carrot, yellow squash, lamb, pork, mango, strawberry, almond, cashew, vanilla, grapefruit, raspberry, avocado, mustard, paprika, cauliflower, cucumber, plum, and more!
Location: Maryland

PostPosted: Sat Apr 02, 2011 7:09 am    Post subject: Pumpkin Soup Reply with quote

Hi!

Today I am testing pumpkin, and I am making a simple soup with ingredients I know are safe for me - onion, garlic, thyme, pure coconut milk, Pacific chicken broth, and pumpkin pie spice. But wow, it sure is bitter (not sweet like butternut squash)! I keep adding more coconut milk but it is still bitter. I looked online and one recipe used a chopped up apple or pear, so I might add that. Question - is this normal? Does sugar need to be added? (I know that lots of sugar is needed for pumpkin pie filling). Does anyone have a DF recipe to share? Help.

Thanks.

Polly
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irisheyes13
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Joined: 28 Jan 2011

Posts: 212
User's local time:
2017 Dec 12 - 3:37 AM


Food Intolerances : Gluten, Casein, Soy, Eggs & Yeast so far...
Location: Pittsburgh, PA, United States

PostPosted: Sat Apr 02, 2011 7:59 am    Post subject: Reply with quote

Your pumpkin soup sounds yummy Polly. I don't know that I can be of much help with the bitterness. Could it be coming from the garlic? Did you saute it? I know sometimes if garlic is overcooked it can taste bitter. I also read that if pumpkin is overcooked it can develop a bitter taste. I've never made pumpkin soup so I can't help much. Maybe a little bit of maple syrup or sugar would offset the bitterness??

Good luck in your pumpkin test and I hope you can adjust the recipe to enjoy it. It sure is a good soup day in my neck of the woods. Where's Spring?!
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tex
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Joined: 24 May 2005

Posts: 30829
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2017 Dec 12 - 2:37 AM


Food Intolerances : Gluten, casein, soy, and avenin, (avenin is the prolamin in oats, which is equivalent to the gluten in wheat), beef, grapes, peanuts, cashews, almonds, (but nut butters seem OK except for peanuts), citric acid, chocolate, and agar.
Location: Central Texas

PostPosted: Sat Apr 02, 2011 10:23 am    Post subject: Reply with quote

Polly,

Here are a couple of possibilities:

From a response to the Food Natzi's blog about pumpkin soup:

Quote:
Something to put out there is that Raymond Capaldi has for some time been saying that pumpkin soup tends to become bitter if cooked for more than 15 mins or so. Consequently he grates the pumpkin to shorten cooking time.


Or:

Quote:
Note: Be very careful about the onion you choose. If the onion is bitter the soup will be terrible.


http://viewitaly.blogspot.com/2005/10/dinner-pumpkin-soup.html

I'm guessing the latter possibility is the most likely scenario.

Love,
Tex
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Polly
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Joined: 25 May 2005

Posts: 5165
User's local time:
2017 Dec 12 - 3:37 AM


Food Intolerances : gluten, dairy, soy, corn, yeast, chocolate, tomato, white potato, celery, sesame, carrot, yellow squash, lamb, pork, mango, strawberry, almond, cashew, vanilla, grapefruit, raspberry, avocado, mustard, paprika, cauliflower, cucumber, plum, and more!
Location: Maryland

PostPosted: Sun Apr 03, 2011 7:12 am    Post subject: Reply with quote

Thanks, Kelly and Tex, for the suggestions. I did add some brown sugar and a cut up pear and it definitely helped. Tex, I may have overcooked it - didn't know about that. Next time should be a charm.

Polly
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