Red chillis, no seeds (or a few if you like a kick).
You can put a bit more in if you avoid the seeds.
(Set your faces to Stunned Bigly, Tue 21 Feb 2012, 13:12, 1 reply, 14 years ago)

Sorry, I mean I've still got quite a lot of this soup, and I need to find a way of softening spice in there
I'm going to use red chillis again next time, they're far easier to manage (and you don't have to wear hand protection)
( Agnostic Antichrist Baltimora, Tue 21 Feb 2012, 13:13, Reply)

Greek Yoghurt, as mentioned below, sour cream, even a little sugar may help, depending on how much it is too hot.

( scarpe We Stole Bikes, Tue 21 Feb 2012, 13:16, Reply)

I might mean Creme Fraiche.
Sour Cream may curdle. I'm not sure. Why are you asking me anyway? What? Do I fucking look like Gordon Ramsey to you? No, I didn't think so...
( scarpe We Stole Bikes, Tue 21 Feb 2012, 13:20, Reply)

I'm sweating buckets in the office, my eyes have not long stopped watering, my guts are currently rather angry with me, and my mouth is killing me
Spiciest thing I may have ever eaten, tbh. (that isn't chilli sauce)
( Agnostic Antichrist Baltimora, Tue 21 Feb 2012, 13:21, Reply)

yogurt is good. salt and sugar take heat down.
what sort of soup is it?

EDIT: Cheese will take the heat out.
(Set your faces to Stunned Bigly, Tue 21 Feb 2012, 13:17, Reply)

Butternut squash, red pepper & chilli

( Agnostic Antichrist Baltimora, Tue 21 Feb 2012, 13:20, Reply)

Which is quite sweet anyway. I'd start with the yoghurt.

(Set your faces to Stunned Bigly, Tue 21 Feb 2012, 13:26, Reply)

Or potato
potato magically soaks up hotness and squirrels it away, allegedly.
( The Light in Chains don't touch the Pope's boner, Tue 21 Feb 2012, 13:48, Reply)

Good idea. Or a bit more butternut.

(Set your faces to Stunned Bigly, Tue 21 Feb 2012, 13:49, Reply)