The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup – Marion’s Kitchen

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The best, most creamiest pumpkin soup with a couple little Asian additions … miso, sichimi togarashi and a drizzle of coconut cream. This is one creamy pumpkin soup recipe you’ll fall in love with … and the soup itself is dairy-free (just skip the grilled miso cheese toast bit). Get the recipe: Subscribe to my channel and press the bell button to get notifications every time I post a new recipe: Binge watch a whole bunch of my Asian food recipe videos here: Come chat with me on: And if you’re in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You’ll find them in the Asian aisle at these stores: For more super tasty recipes: ABOUT MARION Marion Grasby is a food producer, television presenter and cookbook author who’s had a life-long love affair with Asian food. Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad). Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. .

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46 COMMENTS

  1. I have not finished watching your pumpkin soup. I already love the mixture of it with soybean paste, ginger & dash of chili flakes. Gosh… i can’t wait to have mine finished and let my loving sexy husband have it for his dinner after his golf day today. Thank you for the magnificent recipe…

  2. Alas but this one didn't quite work for me.

    The flavor of roasted garlic was pretty dominant and the ginger (only used a small amount) was to much imho. Pretty much the taste of pumpkin faded to the background. Also, the Coconut cream was another, very strong flavor that really detracted from the pumpkin. I guess a simple pumpkin soup is what i was after… this had very strong flavours that kind of moved away from that.

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