Soup is too thin - best way to thicken?

[cottchick]

This is a pretty basic question; I made a pumpkin and sweet potato soup last night in the TMX while I was using the varoma and I inadvertantly put in too much liquid. The soup is too thin.

What's the best way to thicken it? Should I just mash some more veges and then blend them in?

Thanks,
Cottchick

[achookwoman]

cottchick,  potato is a good thickener,  or make a roux from butter and flour in a saucepan and then add some of the thin soup,  then into the soup.  Could add cornflour mixed with liquid and then added to soup.

[judydawn]

As Chookie said.  I found this which may also help.

[fundj&e]

i use chick pea flour to thicken up soups

ciao
uni

[cottchick]

All great advice, thank you! I used potato and some more pumpkin which I steamed in the varoma then blended into the soup. Spot on.

[achookwoman]

All great advice, thank you! I used potato and some more pumpkin which I steamed in the varoma then blended into the soup. Spot on.

Great.

[andiesenji]

For future reference you might consider the following. 

You can also grind hulled pumpkin seeds (pepitas) and use them to thicken pumpkin or squash soup.   I keep both raw and roasted on hand (stored in the freezer) for inclusion in breads and such.
Many Mexican recipes include ground pepitas to thicken stews, soups, sauces and molés because the flavor is not overpowering and melds well with just about anything.

Some winter squash contain a lot more moisture than others and do produce a watery soup so some thickening agent is needed. 

More about pepitas.