Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Best pumpkin varieties for soup?
New Posts  All Forums:Forum Nav:

Best pumpkin varieties for soup? - Page 6

post #76 of 85
10/9/10 at 12:12am
Quote:
Originally Posted by Douglas View Post
Says the supposed French chef who's using thickeners.

someone's weave is about to get ruined
Reply
Reply
post #77 of 85
10/9/10 at 2:08am
Quote:
Originally Posted by SField View Post
someone's weave is about to get ruined
Shit's on!
Reply
Reply
post #78 of 85
10/9/10 at 11:47am
Thread Starter 
I think it just depends on the texture you want. As long as starches, gums, whatever are used well, they can make things a good bit better. Rarely necessary, though.
Reply
Reply
post #79 of 85
10/9/10 at 1:23pm
I bought a nice looking "turban squash" from the farmers market today. That thing was hard as hell. I had to work at it with the cleaver to get it into reasonable chunks for roasting.

It is roasting now and smells pretty good.
Reply
Reply
post #80 of 85
10/9/10 at 4:09pm
I almost always use harissa in my pumpkin soup.
Reply
Reply
post #81 of 85
10/9/10 at 4:35pm
Turban squash soup is a win. Nice flavor. For spices I used thyme, sage, garlic and ham. Ham is a spice if you weren't aware.
Reply
Reply
post #82 of 85
10/9/10 at 4:40pm
Thread Starter 
Quote:
Originally Posted by HORNS View Post
I almost always use harissa in my pumpkin soup.
I harissa. This is a good idea.
Reply
Reply
post #83 of 85
10/30/10 at 5:58pm
Quote:
Originally Posted by iammatt View Post
Take one pound pumpkin and put in a pan with a slice of orange zest 3 g sugar and 500 ml chicken stock. Bring to a boil and cook, covered, for 18 minutes. Remove the orange, blend and strain, set aside. Bring it back to a boil, add 10 g cornstarch mixed with a few T water. Bring back to a boil. Add 1/3 c creme fraiche, again, bring to a boil. Add a few T butter and blend with a hand blender for about 30 second. You are done. Well, check seasoning and then you are. Best I've ever had.

Just made this with two small rouge vif pumpkins from the market - Matt's recipe is basically Robuchon's. I skipped the cream (only because I didn't have any on hand) and upped the butter a bit. This is a great soup and the orange peel gives it a nice lift.
Reply
Reply
post #84 of 85
10/30/10 at 7:01pm
kabocha is my favorite by far. muscat comes in second. 1 large kabocha, sliced, peeled, then cubed 3 leeks, whites only, sliced water to cover salt boil for 20 minutes or so. ladle solids into blender with just enough liquid to keep things moving. return to pot, adjust consistency to taste with remaining liquid (save some for later; it's delicious), check seasoning. this version is vegan and doesn't really need anything else, but you can spruce it up with pancetta and cream, herbs, spices, stock instead of water, etc.
Reply
Reply
post #85 of 85
10/30/10 at 8:28pm
Thread Starter 
Quote:
Originally Posted by SField View Post
I don't find it in the US often (kuri squash).
I bought three today at a nice local produce store.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Best pumpkin varieties for soup?