If it’s missing something and you can’t place it, it’s salt, it’s missing salt. So add more salt until you get to a place where it’s now tasty. Then decide which direction you want to go—warm and spicy? Add curry. More savory and earthy? Add sage. Sweeter? Add cinnamon.

Anonymous wrote:Thai red curry paste and a splash of lime juice

For the win. Needs some acid.

Toasted cubes of bread (croutons)

Cinnamon?

Thai red curry paste and a splash of lime juice

The cream might have muted the spice. Punch up the amounts.

Bit of chili sesame oil, splash of rice wine vinegar, smoked paprika or dress with a smoked salt.

First off? More salt. Peel and dice some Granny Smith apples and add them to the pumpkin chunks. Smoked paprika.

More salt.

You could also try sage. I like frying up sage leaves in butter and adding the sage and sage butter.

Add garam masala and cayenne

Pumpkin soup.
I followed this recipe (used heavy cream); the results are pretty underwhelming, bland. Any suggestions?
https://cookieandkate.com/creamy-vegan-pumpkin-soup/