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Author Topic: Recipe Review: Pumpkin Soup from the UK Basic Cookbook page 98  (Read 4193 times)

Offline Cornish Cream

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Recipe Review: Pumpkin Soup from the UK Basic Cookbook page 98
« on: January 07, 2015, 12:50:14 pm »
I followed the recipe chip,the result was a smooth velvety soup.I used a Butternut Squash/ Pumpkin.I did cook the soup an extra 5 minutes as I'm always conscious of cooking the potato well.The ginger gave the soup a beautiful fragrance and the cashews a creaminess.
This recipe is totally different to the new EDC.
I might tweak it next time by adding a teaspoon of vegetable stock concentrate.
Just a warning, be careful if you use the white pepper as stated as it more potent than black.

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« Last Edit: January 07, 2015, 02:17:04 pm by Cornish Cream »
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Denise...Buckinghamshire,U.K.
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Offline judydawn

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Re: Recipe Review: Pumpkin Soup from the UK Basic Cookbook page 98
« Reply #1 on: January 07, 2015, 10:50:25 pm »
i didn't know that about white pepper Denise.
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Judy from North Haven, South Australia

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Offline trudy

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Re: Recipe Review: Pumpkin Soup from the UK Basic Cookbook page 98
« Reply #2 on: January 07, 2015, 11:12:23 pm »
Looks lovely Denise.  Just what you need to get well!!!
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Offline achookwoman

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Re: Recipe Review: Pumpkin Soup from the UK Basic Cookbook page 98
« Reply #3 on: January 08, 2015, 02:41:10 am »
CC,  that sounds very nice.  I have made the pumpkin soup from the chip .  We love as it is very plain.  I use home made chicken stock.
Will try the extras next time.
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Offline cookie1

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Re: Recipe Review: Pumpkin Soup from the UK Basic Cookbook page 98
« Reply #4 on: January 08, 2015, 05:09:07 am »
I didn't know about white pepper either.  :D
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