Carrot Ginger Pumpkin Soup Recipe on Food52 (2024)

FAQs

Why does my pumpkin soup taste bland? ›

If you think the soup is bland, try adding salt to make all the flavors pop. Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.

Why is my carrot soup bland? You may need to add more salt and pepper. I like to taste the soup along the way, and if it needs some salt or pepper, I'll add it. Don't be shy!

Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.

There are several ways to thicken pumpkin soup. The easiest method is to reduce the soup by cooking off some of the liquid. Alternatively, use a slurry of all-purpose flour or cornstarch and water, add a teaspoon or two of either thickener to a small bowl and stir in 2 to 3 teaspoons of the soup to create a slurry.

2> Balancing flavors: Counteract the bitterness with other flavors. Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.

Overcooking the vegetables

Let's say you're making white bean soup. Start by sautéing onions, garlic, maybe celery, then adding the water and beans, and simmering. Add the carrots in the last half hour or so or when the beans are close to tender. That way the carrots will come out cooked but not mushy.

Carrot soup can be bitter due to the carrot being overcooked for too long. You can also add more carrot to it, a little bit of sweetener such as maple syrup, use vegetable stock in place of chicken stock and add some coconut milk (if vegan).

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

“Pumpkin soup is best made with your good, old-fashioned varieties like butternut or Queensland blue — the harder pumpkins,” she says. “Soft fleshed pumpkins can make the soup a little watery. They are a different beast… from your standard greengrocer pumpkin.”

If the fresh pumpkin is overripe, it can start to ferment and develop a sour taste. Another factor to consider is the type of fresh pumpkin you're using. Some pumpkin varieties, such as butternut squash or Kent pumpkins, have a sweeter flavor than others.

How do I fix bland tasting soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

How can you make butternut squash soup taste better than the average recipe, which can be really bland and watery sometimes? Start by roasting the squash until it begins to caramelize. This will add sweetness and more complex flavors. Use a good vegetable atock as the base instead of water.