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  • #1

    watery soup, help

    I made some pumpkin soup from the one I broke off accidentally and I added too much stock and now it's quite watery and needs something. It's not too pleasant at the mo and it's normally one of my better ones!

    How can I improve it now or is it too late?
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  • #2
    Can you spoon out the liquid into another pan and hard boil it to reduce it down, and return it when it is thicker......??????? This is where the silicone spatulas come in handy to scrape the remaining flavour off the other pan and back into the soup one.
    Last edited by zazen999; 30-07-2009, 12:03 PM.

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    • #3
      Reduce it down sounds good. I will give it a go and maybe add more spices (I used cumin and coriander)
      Thanks

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      • #4
        I put Garam Masala in mine, even my carniverous OH loves my pumpkin soup
        Hayley B

        John Wayne's daughter, Marisa Wayne, will be competing with my Other Half, in the Macmillan 4x4 Challenge (in its 10th year) in March 2011, all sponsorship money goes to Macmillan Cancer Support, please sponsor them at http://www.justgiving.com/Mac4x4TeamDuke'

        An Egg is for breakfast, a chook is for life

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        • #5
          I make pumpkin and sweetcorn soup - could you add some blended/creamed sweetcorn
          I always put curry powder in mine to make a kind of spiced soup.
          A garden is a lovesome thing, God wot! (Thomas Edward Brown)

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          • #6
            Add potatoes?
            A simple dude trying to grow veg. http://haywayne.blogspot.com/

            BLOG UPDATED! http://haywayne.blogspot.com/2012/01...ar-demand.html 30/01/2012

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            • #7
              I have a tin of creamed sweetcorn, could try that.

              I make this soup a lot and I guess as the pumpkin was a bit 'young' it has watered down the flavour?

              I did have some for lunch and it was ok, but defo needs improving or OH won't touch it! lol

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              • #8
                I have a little bottle in my fridge which I call my secret ingredient.......it's the bottle of 'a touch of taste' stock liquid - it goes in anything which needs a flavour boost.

                Don't tell anyone will you???

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                • #9
                  I won't tell if you tell me where you got it (or is it H/M?)

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                  • #10
                    over boil the taters and blend then add as said.... add a bit of cornflour.... add a teaspoon of curry powder, add a grated grannysmith apple.... may take a while to reduce....

                    pick from the list, any or all perhaps? hope it turns out ok in the end....
                    Never test the depth of the water with both feet

                    The only reason people get lost in thought is because it's unfamiliar territory....

                    Always remember you're unique, just like everyone else.

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                    • #11
                      I'd add an old spud, cut up - like Heywayne says. It will 'fall' and can be whizzed into the soup to thicken it up.
                      Whoever plants a garden believes in the future.

                      www.vegheaven.blogspot.com Updated March 9th - Spring

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                      • #12
                        Right, first job of the morning is to do the potato thing with the soup.

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                        • #13
                          As has been said, you could add some potaoes to the soup, cook and blend. Or apple. Or lentils. Or any other veg, cooked , liquidised and stirred in. Or some smoked fish - now try that one.

                          From each according to his ability, to each according to his needs.

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                          • #14
                            Add potatoes to thicken the soup; as you're going to boil it to reduce it anyway, there's no need to pre - cook the potatoes. To get it thicker quickly blend in dried potato powder
                            Or you could slurry some cornflour in the minimum amount of cold water and add that
                            Whatever you add it will be much easier if you use a hand blender, aka a stick blender. And you will probably have to add more seasoning

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                            • #15
                              I'd go along with the lentil idea, if you use red ones it'll enhance the colour too and that always helps if its a bit bland too. And some fresh ginger would liven it up!

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