Whenever I make pumpkin soup I always find it to be way too sour and I end up adding a Tbsp of brown sugar to correct. Are Pumpkins naturally tart, or is there a reason why this is happening? Are there other methods to correct this aside from adding sugar?
My method is to roast the pumpkin and then add to chicken stock with variety of spices (cayenne, salt, pepper, turmeric, cumin, etc.), and add cream or coconut milk to thicken.