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what seasoning would you add?

post #1 of 13
Thread Starter 
Alright, I'm making a huge batch of pumpkin soup (to use up some of my pumpkin). I'm using my mom's recipe which has onions, pumpkins, turnip, carrots and potatoes in it. Basically I have to cook it all together with the broth and then use a hand blender to mush it all.

However, the only seasonings in my mom's recipe are salt and pepper. That's a bit boring, I'd like to make it more interesting. I added some garlic already but I think I'd like something more.

So far I'm thinking maybe ginger and hot pepper.

What do you guys think? Any other suggestions?

(I have two separate batches going, so I can always try two different options)
post #2 of 13
one of my friends used to add cinnamon to hers
post #3 of 13
Nutmeg, Allspice, Garlic, and Japanese Five Spice are some suggestions.

What taste are you looking to bring out?
post #4 of 13
nutmeg, cinnamon, allspice...
post #5 of 13
ginger and cinnamon sound good.
post #6 of 13
I make a pumpkin soup with curry powder in it. Although I use black beans instead of potatoes. But I like the curry with the pumpkin.

post #7 of 13
I second the nutmeg and cinnamon.
post #8 of 13
definately some all spice, and ginger
post #9 of 13
Thread Starter 
oh wow! I didn't expect to get that many responses.

Turns out my soup was cooking more quickly than expected so I had to make a quick decision. I put ginger and hot peppers in one batch and cinnamon in the other. The cinnamon taste isn't very strong though. Maybe I'll add some nutmeg too.

I'll keep all your suggestions in mind for next time.
post #10 of 13
Better late than never. I also vote for the curry. Or you could put a dollop of curried sour cream on top for serving.
post #11 of 13
I don't care for pumpkin pie and am not really gung ho about cinnamon and nutmeg or cloves.

I suggest:
red pepper
cayenne pepper
brown sugar

I'd also make it a cream soup by adding milk and 1/2 and 1/2

Here is a recipe for a yummy pumpkin soup too:

Apple Pumpkin Soup

1 large onion, chopped
1/2 pound of bacon, chopped
one 15-ounce can of pumpkin
1 cup water
2 cups apple cider
1/4 cup brown sugar
4 cubes chicken bouillon
1 apple, chopped and unpeeled
dash of liquid smoke
salt, to taste
2 teaspoons white pepper
1/3 cup crystallized ginger, chopped

Sauté onion and bacon lightly in large pot. Add pumpkin, water, apple cider, brown sugar, chicken bouillon, apple, liquid smoke salt, white pepper, and crystallized ginger to the pot. Cover and simmer for 1 hour. Stir frequently. Blend to thicken in blender-size batches. Serve with sour cream: one teaspoon on each serving.
post #12 of 13
Oooh that sounds very good.
post #13 of 13
Williams sonoma had a squash soup recipe. They used pancetta (its like bacon), onion, a little bit sugar, garlic, a little sage, of course chix stock, a splash of wine, and a bit of cream. They advised drizzling pumpkin seed oil on top!!
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