From time to time, it’s nice to revisit old favorites and put a new spin on them. We can always find new ways to tweak a recipe, drape a scarf, or re-purpose a mug for a vase. But many times, fate backs us into a corner, and we must improvise! That’s exactly what happened with my classic pumpkin soup recipe. You may recall the original post from the blog, 4 years ago. And since we’re putting this in the new cookbook we needed a re-test, anyway, to see how the old gal stands up.
We began our prep and then realized we’d missed one key ingredient that I’m just so used to having on hand—cashews for the cashew creme. We thought we’d be able to use another non-dairy creamer, but when it came time to plating we realized it was far too thin to replace the original. In our search for alternatives, we wound up using pine nuts instead of cashews and the result was delicious! Tasting it on its own was a revelation—and once we combined it with the soup itself, it was magical! So, we’re delighted to share with you a mistake that turned great! You’ll notice, we also decided to add some pumpkin seeds to this version for a little extra crunch. If you have a pumpkin on hand all you need to do is roast them for a few minutes and toss them in a little salt, pepper, and olive oil.
Many thanks to Lior Lev Sercarz from La Boîte spice shop in New York City, who inspired the original! Enjoy, indulge, and share any of your own mistakes that turned great in the comments or on social media. Use #mistakesturnedgreat and tag @flirtingwithflavors We may feature a favorite on our next blog post!