Comments on: Pamela’s perfect pumpkin soup recipe

By: kninki

kninki — Sun, 13 Nov 2011 21:20:15 +0000

I just found this recipe the other day and used it on my husband’s solitary home-grown pumpkin that I was determined not to waste. It has done me proud, this is blooming delicious.

nbfrance, I’m afraid I can’t help on your chilli question, but I put the smoked paprika in with the celery salt, etc. That said, I daresay you could sprinkle some on to serve too/instead.

By: I Miss Cooking « am I getting through?

I Miss Cooking « am I getting through? — Sun, 13 Nov 2011 21:03:36 +0000

[...] not to waste it, I have spent ages this evening patiently chopping and peeling so I can make this soup. It’s still simmering away on the hob, but my word it smells great. I may have to sneak a [...]

By: nbfrance

nbfrance — Mon, 07 Nov 2011 09:29:17 +0000

Er… I grew a pumpkin by mistake this year, I thought it was a courgette plant (doh!) It turned into a magnificent huge golden beast, but – what to do with it? (I’m not mad on pumpkin pie…)

This recipe is indeed the perfect answer – absolutely delicious! Many thanks, Pamela and Fiona! I’ve only used less than half the pumpkin so far, I’m beetling down to the shops for another pepper for another batch…

As another commentator has mentioned elsewhere on your site, we can rarely get fresh chillies in the shops here in France – and I haven’t yet managed to grow them successfully! Instead, my family bring me coveted pots of dried chilli flakes from England. Anyone know how many teaspoons of these would equal the quantity of chilli above? (I know ‘hotness’ is subjective, but the 2 tspns I put in this seemed quite hot; this is fine by me, but it’s nice to know what the recipe is ‘meant’ to taste like!)
P.S. fn, small point, but the paprika isn’t mentioned in the ‘Method’ section, I guess it goes in with the celery salt, etc.?