Save my soup! Soup problems thread.

ragz_2

Yesterday I made soup from roasted squash (a strange pale green pumpkin with orange flesh - a present!), flavoured with garlic and cumin. It tasted a bit bland so I added some chorizo. I blended it, but it doesn't taste that great. Not horrible, but just not that great.
Is there anything I can add to it to make it less bland and more interesting.

Many thanks
R

HariboJunkie

If you can get some fresh coriander that may work. I usually make pumpkin and coriander at this time of year.

Penelope_Penguin

ragz wrote: »

Yesterday I made soup from roasted squash (a strange pale green pumpkin with orange flesh - a present!), flavoured with garlic and cumin. It tasted a bit bland so I added some chorizo. I blended it, but it doesn't taste that great. Not horrible, but just not that great.
Is there anything I can add to it to make it less bland and more interesting.

Many thanks
R

What stock did you use I rarely cook with salt, but often find that veggie meals benefit from it You could try some ground or grated fresh ginger, too.

Penny. x

CCP

A bit of paprika would probably be nice if you've got any - that's what chorizo is flavoured with so it might boost the flavour a bit. Or, as Penny says, a bit more salt - I always find soup needs more salt than I think it's going to, for some reason.

ragz_2

Thanks for the ideas, going to have a rummage in my spice rack...

Meadows

Do you have any Balsamic Vinegar; you could add a couple of teaspoons to the soup.

ragz_2

Meadows wrote: »

Do you have any Balsamic Vinegar; you could add a couple of teaspoons to the soup.

red, white or rose? I seem to have a LOT of balsamic lol
I love the stuff so will definitely try that, thanks!

Meadows

ragz wrote: »

red, white or rose? I seem to have a LOT of balsamic lol I love the stuff so will definitely try that, thanks!

Ummm Wine Lush?

If you ever shop in Sainsbury's have a look in there 'World Foods' section as I call it (different ingredients from everywhere), they do a Brown Rice Miso that can be used as a salt alternative, it adds depth and flavour to Soups & Stews etc, keeps for ages once opened in the fridge.
(This is what it looks like: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/515135_Clearspring_Johsen_Organic_Brown_Rice_Miso_300g.html)

pelirocco

I made a great soup with squash and roasted red peppers .I second the poster who said paprika ,or better still smoked paprika ,i find it really complements soups made with squash and always add it ,squash does need something to perk it up

Little_Vics

I've put too much ginger in my carrot & ginger soup and need to calm it down a bit. I can't use any dairy products - any ideas? It's on the stove as I type...