I always start my soup with a saute of onions and garlic in butter which lays a flavor base for the soup creating a full bodied, not
too sweet soup.
Not exact matches
I often find carrot
soups too sweet - but this one is perfectly balanced with the miso, and with the garnish of sesame oil and pickled scallions, the taste is very sophisticated.
I'm with you that pumpkin / squash
soup is always
too sweet.
It's not
too spicy, but it's also decidedly savory, which is what I was looking for — I'm not into the typical
sweet butternut squash
soup at all.
I'd choose
sweet potatoes,
too:) I just made
sweet potato - butternut squash
soup last night, so I am all over that pairing.
Pumpkins are
sweet and the salt enhances the savory flavor of the
soup, but if your broth is particularly salty, don't put
too much salt on the pumpkins.
Slow cookers can be used to create a versatile array of dishes,
too - we use ours to make everything from tender, juicy pork chops to hearty
soups and chilis to
sweet and delicious cakes.
I love
sweet apple dishes
too, but I always prefer the savoury ones, if I can choose Salads,
soups, bread spreads... yummy!
:) I made your
sweet potato
soup & it is a real winner
too!
I think
sweet potato would be a better sub, I have a
soup with banana on my blog somewhere but I think it would be
too sweet here.
If possible, use homemade broth for this
soup, one that is not
too sweet.
I love using those types of spices / flavors for a pumpkin
soup so I imagine this is fantastic for
sweet potatoes
too.
The cinnamon in this
soup was way
too overpowering and made it far
too sweet.
I've always found butternut squash
soup to be a little to bland and maybe
too sweet.
Butternut squash
soup has always seemed
too sweet to me and almost like dessert when apples or pears are added.
I love using those types of spices / flavors for a pumpkin
soup so I imagine this is fantastic for
sweet potatoes
too.