(no subject)

[rebness]

I JUST MADE MY FIRST EVER SPICED PUMPKIN SOUP. IT TOOK ME SO LONG TO CUT THAT STUPID VEGETABLE UP BUT IT WAS WORTH IT.

It was amazing and lovely and tasty and I was very pleased because totally having it with some crusty bread and taking it into work tomorrow.

I gave it one more taste, thought, 'hmm. This could do with just a little salt.'

So I bring the salt over, shake it once -- and the entire -- THE ENTIRE CELLAR OF SALT -- has just collapsed into mah lovely soup. I flapped and tried to scoop it out, but it's saltier than the goddamn Mediterranean.

I AM DEVASTATED RIGHT NOW ;_;

Comments

[rebness.livejournal.com]

YES YES THIS IS HOW I FELT! Possibly also what I said.

I'm not sure if you can use canned. I guess that'd be okay? But it just tasted so good once it was done. Like, I knew everyone would want to try some.

Luckily, my sis-in-law just got me some more before the shops shut. :p

[diana-molloy.livejournal.com]

Did you cut it all? I cut mine in half (only smaller ones. Big ones are grown for look not flavour) scoop out seeds and bake the halves. Minimal effort. Same with butternut squash.

[rebness.livejournal.com]

Yeah, I did. But with the second lot, I just steamed it whole and then scooped it out. Much less frustrating!

[timeofnoreply.livejournal.com]

You could use canned - just make sure you get plain unflavored pumpkin, and not pumpkin pie filling, which has sugar and stuff added to it.

[diana-molloy.livejournal.com]

Here we only have the libby's tins. Not sure which it is as the can I have Is in the kitchen. But pumpkin isn't a big thing here so choice is limited.

[timeofnoreply.livejournal.com]

I keep forgetting that it's not huge in the UK! We're gearing up for Thanksgiving over here, so it's starting to be placed a lot more prominently on shelves in the supermarket. I love pumpkin all the time, though. Pumpkin cheesecake OMNOMNOM.