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A twist on pumpkin soup, or just twisted?

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A twist on pumpkin soup, or just twisted?

EvenStranger | Nov 19, 2012 02:02 PM

Question for folks with more experienced palates than mine:

I got a bug for some pumpkin soup recently, but didn't have some of the spices I wanted for it. Then inspiration hit me... we had a carton of Pacific Phó chicken soup broth in the cabinet. It had most of the spices I wanted already - cardamom, coriander, anise, ginger... why wouldn't it be a suitable replacement for plain old chicken or veggie broth?

Results were so-so... I added a little salt and pepper and that helped. A dash of soy sauce improved it a bit more, but it was definitely missing something.

So how about it folks - any of you brave enough to give it a try and help me figure out what I'm missing? Is this just a bad idea all the way around?

Thanks!

ES

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