I Am Making Pumpkin Soup

[slinky.kate]

we are just having that and toast for a change,what about you ?

[shoota]

I have just made a large pot of chicken and sweetcorn chowder.

[slinky.kate]

oh yummy,can we exchange a plate each ?

[boxtops]

Spanish chicken here!

[marval]

Not sure yet.

[EcclesCake]

Toad in the hole, braised leeks, steamed brocoli, triple cooked roast tatties and cider gravy.

[Mamyalynne]

Lamb Biryani.

[shoota]

Homemade Ma'am, or are you having a man bring it to you?

[B00]

Just had pork chops, chilli chips and carrots. Think i made the chilli chips to chilli-ish though, as I now can't feel me lips :-(

[Mamyalynne]

Shoota, been a bit of a day, so Mr Sharwoods is popping round.

[grasscarp]

I am in Brussels and will be going out. Probably have the salmon fillet same as last night.

[heathfield]

Pumpkin soup? Calls for a crusty tiger loaf, rather than toast!

[Barmaid]

We are having salmon a la nage, pak choi and fondant potatoes followed by pecan pie. And whilst I am in the kitchen, I'll knock up some leek and potato soup for tomorrow.

[Spoonboy]

I just about to tuck into a chocolate filled doughnut. Had chicken and round chips earlier.

[EcclesCake]

I'm knackered little sleep last night worrying about the day ahead...which went very well....I know want to crash on the sofa and the thought of cooking is not filling my heart with joy.

I would be so happy if a feast was laid before me and I could sit down and enjoy it.......but it ain't gonna happen :-(

So I'd better get off my backside and see what is lurking/languishing in the fridge!

[stewey]

I made some yesterday, and it was nice and tasty, but seemed to lack some "oompf". I mentioned this to the chef of the bar I go to, and he asked me if I had made a puree of the flesh prior to making the soup. The answer was no. He said that making a puree first is what MAKES the soup real tasty pumpkin soup.

[EcclesCake]

Stewey, roasting squash/pumpkin first drives off a lot of moisture and consequently intensifies the flavour.

I wonder if the cooked pulp from roasted squash is what your chef chap is referring to???

[stewey]

Hi, EcclesCake, yes, I think he was saying that roasting the flesh first intensifies the flavor of the soup.