The BEST Creamy Pumpkin Soup with a little Asian twist! Creamy Miso Pumpkin Soup - Marion's Kitchen
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).
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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.
How to Make Pumpkin Soup with Coconut Milk - Recipe in description
Learn how to make pumpkin soup with a delicious coconut twist by following our video recipe.
Preparation time: About 30 minutes.
Difficulty: Normal
Calories per serving: Unspecified
Ingredients for 6 people:
800 g of pumpkin flesh, net (Hokkaido type)
600 g carrot, net
1 onion
5 cm of ginger
2 tablespoon of butter
1 litre of vegetable broth
500 ml of coconut milk
Salt and pepper
Soy sauce to taste
1 squeezed lemon.
Coriander leaves to garnish
Peel and dice the pumpkin, carrots, ginger and onion, then fry in butter (substitute with margarine if making it vegan). Pour the broth over them and cook for 15-20 minutes until tender. Then make a very fine purée, using a sieve if necessary. Add the coconut milk, season with salt, pepper, soy sauce and lemon juice to taste, and reheat. Garnish with coriander leaves and serve.
A quick, easy and exotic soup. The perfect dish on any menu. For this soup, I always use the variety Hokkaido since you don’t need to peel it. In Thailand, pumpkin soup is eaten with small shrimps as a snack.
Author: UlrikeM
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Butternut Squash Soup With Coconut Milk
Butternut Squash Soup With Coconut Milk is one of my favorite fall recipes or one of my favorite winter recipes. This easy butternut squash soup recipe is quick and easy but has a ton of flavor because the butternut squash is roasted giving the dish a complex flavor. I used to work in an indian restaurant and the chef added coconut milk to the soup and the flavors pair very well together so this is almost like a butternut squash soup indian recipe or indian style. My butternut squash soup recipe is healthy because I cut out the heavy cream however it tastes like comfort food. My wife says its better than the butternut squash soup from panera bread. If you wish to make this butternut squash soup recipe vegan simply replace the chicken stock with vegetable stock and just leave out the butter. Cooking the butternut squash in the oven is perfect but you can use a crockpot as well. I love to make this butternut squash soup for thanksgiving as its a perfect vegetable option for a thanksgiving side dish. Using a vitamix gives the healthy butternut squash soup a perfect velvety texture. So let me show you how to make butternut squash soup with coconut milk it really is tasty and such an easy recipe to make.
Butternut Squash Soup With Coconut Milk Recipe
-4 pounds butternut squash-
-1 white onion diced-
-5 cloves garlic chopped-
-3 tablespoons olive oil-
-1 tablespoon unsalted butter-
-1 can coconut milk-
-2 tablespoons maple syrup-
-1 quart chicken stock or vegetable stock-
-Aleppo pepper for garnish plus more coconut milk-
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Amazing Butternut Squash Soup Recipe
Easy to make with a few simple ingredients, this Butternut Squash Soup recipe is the only one you’ll need. This nourishing soup is my go-to fall comfort food, and it’s super creamy and rich without relying on heavy cream. It’s a delicious soup recipe that everyone will love. We are officially in soup season and this easy homemade butternut squash soup is just about perfect with a slice od crusty bread for dipping. You can swirl in some cream or coconut milk for added richness or add all you favorite spices for a personal touch.
RECIPE:
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Coconut Butternut Squash Soup Recipe | Easy vegan Thanksgiving meal idea!
LEARN HOW TO MAKE VEGAN COCONUT BUTTERNUT SQUASH SOUP FOR THANKSGIVING
LAY HO MA!! There's so much to be thankful for. One thing I am eternally grateful for is the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let's begin.
Ingredients:
1 medium butternut squash
1/2 cup broccolini
1/2 cup cremini mushrooms
1 medium carrot
1 onion
3 large pieces garlic
3 tbsp coconut oil
1 tbsp pink salt
pepper
few sprigs of thyme
2 tbsp cane sugar
3 cups vegetable stock
2 cups water
1 400ml can coconut milk (about 1 1/2 cups)
1/4 cup dried shredded coconut
Directions:
1. Preheat the oven to 375F
2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it's done. Let it cool for about 10min
4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
5. Dice the carrot and onion. Coarsely chop the garlic
6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
8. Season with the pepper and 1 tbsp of salt. Sauté for 5-8min
9. Add in the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
10. Add in the veggie stock, water, and coconut milk (set aside a little bit for garnish)
11. Turn up the heat to medium high, cover, and bring it to a boil
12. Transfer the soup to the blender or use a stick blender if you have one. Blend on high until nice and velvety
13. Pour the soup back into the pot and cover to keep it nice and hot
14. Heat up a frying pan on medium heat. Add in the shredded coconut
15. Toast for a few minutes until golden brown. Set aside
16. Wipe out the pan with a paper towel and place back on medium heat
17. Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4min
18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 2 cups of soup
19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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EASY Kabocha Soup Recipe (Japanese Pumpkin Soup)
This easy Kabocha Soup recipe(かぼちゃスープ or かぼちゃ ポタージュ) recipe comes together in about half an hour and yet its creamy, smooth, and packed with umami. Today I want to show you I’m going to share a few tricks I use to take this easy Japanese pumpkin soup to the next level using basic ingredients like Kabocha Squash (a.k.a. Japanese Pumpkins), onions, carrots, vegetable stock, and cream.
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FULL KABOCHA SOUP RECIPE ▶
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INGREDIENTS:
3 tablespoons butter
175 grams onion (1 small onion, finely diced)
120 grams carrots (1 carrot, finely diced)
700 grams Kabocha (1/4 large pumpkin, peeled and sliced)
5 cups vegetable stock
Salt (to taste)
1/2 cup heavy cream (plus more for garnish)
Parsley (minced for garnish)
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INDEX:
0:00 Intro
0:58 Ingredients
1:21 Prepare Vegetables
3:45 How to Make Kabocha Soup
5:30 Puree Soup
6:10 Season Soup
7:15 Serving Suggestion
7:30 Finished Soup
#pumpkin #japanesesoup #pumpkinsoup