A few weeks ago on Facebook and Instagram, I asked you about your textural preferences for squash soups (smooth or chunky). I pooled all your responses into this pie chart (I wish Excel had the capability to make a pie chart, but I did get the colors right). While this in no way is a scientific survey, it does present some interesting results and observations.
An overwhelming proportion of you love your squash soups smooth, silky, and velvety. A smaller proportion of you like your soups and as one of you best described it, #teamchunky. There was a smaller pool of people that seemed to like a mix of both smooth and chunky and they preferred the texture from anything other than squash e.g., croutons. Another interesting observation, while I never mentioned pumpkins on Facebook (I did specifically refer to pumpkins in my Instagram stories), I noticed a lot of people assumed I referred to pumpkins or butternut squash, a small proportion did mention that their textural preferences depended on the type of squash. It’s amazing how our minds immediately switch to the ingredients based on the season.
There are no right or wrong answers to my questions, they simply reflect our personal likes and dislikes, what we deviate towards or run away from. Human behavior is fascinating. Before I forget, thank you to all those who participated, you make this a lot of fun. #teamchunky v/s #teamsilkysmooth Pumpkin Ginger Soup Of course, all of this now means that I’ve got a pumpkin soup for you and it’s silky, smooth, and velvety. My apologies to #teamchunky, I got your back, we will make a chunky pumpkin soup this fall. While this soup isn’t chunky it gets a lovely texture and a bite from fresh radish microgreens. 5 from 2 reviews ¼ cup/60 ml extra-virgin olive oil plus extra for drizzling Fine sea salt ¼ tsp baking soda 12/25 g dried shiitake mushrooms 1 cup/240 ml boiling water 1 medium/200g yellow or white onion, diced 1 garlic clove, grated 1 tsp ground cumin 1 tsp ground black pepper ½ tsp ground allspice ¼ tsp ground turmeric 5 cups/1.2 L water 2 Tbsp fresh ginger, peeled and grated 2 Tbsp fresh lemon juice ¼ cup loosely packed microgreens such as arugula or radish for garnish
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