Comments on: Firecracker Roasted Pumpkin and Coconut Soup

By: Barry

Barry — Fri, 17 Dec 2010 03:49:03 +0000

Dear Madalene

Many thanks, your soup was amazing and went down a treat with our dinner party guests!

We are looking forward to trying many more of your wonderful recipes…

Best wishes

Barry

By: Barry

Barry — Thu, 11 Nov 2010 16:53:40 +0000

Hi Madelaine,

I have only just discovered your wonderful website and I’m looking forward to trying this recipe for a dinner party this weekend…

Could you please tell me if the 100g of split peas refers to thier dry weight pre-soak, or their weight after soaking over night?

The soaking instructions on the packet I have suggest that the weight will double once soaked, so I dont want to spoil the soup by using twice the amount if what I need is 100g of soaked peas.

Many thanks and thank you for such a brilliant and informative site!

By: Madalene

Madalene — Thu, 11 Nov 2010 16:52:15 +0000

Dear Barry,

The weight refers to the dried weight.
Happy Cooking,

Madalene

By: Gill

Gill — Wed, 29 Sep 2010 19:48:00 +0000

This looks amazing!

By: Firecracker Roasted Pumpkin and Coconut Soup – The British Larder | Happy Happy Joy Joy

Sun, 17 Jan 2010 22:51:25 +0000

[...] Firecracker Roasted Pumpkin and Coconut Soup Recipe by Madalene Bonvini-Hamel; Chef, Photographer a…. [...]

By: Frenchie

Frenchie — Mon, 11 Jan 2010 03:10:15 +0000

I love pumpkin soup, but the asian flavors you use in this one sound even more exciting. I cannot wait to try this out, I have a feeling I will not be waiting long at all. Do you think that I could use pumpkin puree instead of whole pumpkin?

By: Lizzie

Lizzie — Sat, 09 Jan 2010 17:40:06 +0000

I am not a fan of sweet squashes and pumpkins, but like this I think i could handle it – it looks really delicious.

By: johanna

johanna — Sat, 09 Jan 2010 01:34:40 +0000

this fall, i tried my hand at a crock of kimchi – korean granny-style -
the base ingredients pulverized for your soup are quite similar to
the seasoning paste for the nappa cabbage.

at thanksgiving, i was given a huge butternut-type squash,
at least 10#. it has ripened nicely in the cold corner of the
den. i will definitely try this soup! there’s something so
pleasing about that asian flavor mix…
your blogging time and efforts are greatly appreciated!
happy, healthy, prosperous new year to you.
vty,
johanna

By: my boyfriend cooks for me

my boyfriend cooks for me — Fri, 08 Jan 2010 21:13:07 +0000

Oh my goodness, that soup is absolutely stunning!! I had never thought to add coconut milk to squash/pumpkin soups before, but that is obviously genius!

By: James B

James B — Thu, 07 Jan 2010 19:41:16 +0000

The way you have presented that bowl of soup, looks stunning!! I have a pumpkin that needs using up from November too – I think I’m going to make this soup to use it up.