Sounds and looks delicious. I roast potatoes carrots and onions in the oven first. Then I add Broccoli stir fried in Vietnamese spices and thinly sliced beef. It is a hit with my wife who is Vietnamese and she loves the texture, smell and flavour. You can’t tell that there is beef in the dish as it just melts away. Just a cup of thickened cream and eaten with fresh bread from a local bakery. Just perfect for those cold winter nights.
Marion, every time I watch one of your videos, not only do I appreciate what a great cook you are, I’m always reminded of the style & flare you have as a presenter. 💁🏻♀️ Give this woman a network TV show already!
Well U taught me something new! Adding Miso is very different! I made my pumpkin soup with a Fairytale pumpkin. I added red onions,garlic, curry, all spice,
The soup recipe was very easy to follow and made a good bowl. I found that a whole head of garlic was just way too much garlic for me. Noted for the next time I make it. Now the miso butter, OMG!!! Where has that been all my life, I could eat it straight from bowl. And this from a woman who is not a fan of buttered bread. Even the Shichimi Togarashi was delicious on top. So for the next time, for me, maybe 5-6 cloves of garlic and a small or half of an onion. Everything else, spot on!! Hailing from Maryland, thx for sharing
I just tried this today because I had leftover miso soup! Decided to use it as the broth for the pumpkin soup! Soo tasty! Didn't need to add any extra seasoning anymore! Thank you Marion for your brilliant Asian fusion recipes!
Everytime i'm unsure of how to cook something, i go to your channel, marion. Because somehow your asian twist really clicks with me! Thank you so so soo much!
I made this awesome soup. But I added something to it: I topped it with crispy fried high-protein tofu. It was like tofu french fries, in lieu of crutons, tossed them with chili powder and salt. Then your amazing soup became a meal!
My god FINALLY a pumpkin soup recipe that doesn’t contain cinnamon! I’ve always loved pumpkin but I’m super allergic to cinnamon so I’ve never gotten to really enjoy it...until now bc I’m making this immediately
mdmm usually not but when the only spice in a soup is something you’re allergic to yes 😬 ever since pumpkin spice became popular the only spices people ever use with pumpkin is cinnamon and nutmeg sadly. ( and honestly every other spice I’ve tried to supplement just tastes weird. Never try pumpkin and bay leaf. Don’t.) but personally I think pumpkin is a really hard thing to season well. Like imagine how boring a tomato sauce would be without garlic or onions and that’s the equivalence tbh.
I came here wondering the same! Pumpkins definitely have a different flavor that their squash cousins... Truthfully, every squash has its own flavor as well, but I wouldn't call a pumpkin a squash because it is its own special thing, in my mind... For that particular deep, almost bitter signature flavor of a pumpkin, I would prepare and season it totally differently than the various squash varieties, which are milder.
Hi Marion, Thank you for the recipe. How many servings does this recipe make??? And also, if i was using canned pumpkin puree, how much do i use instead of 1.2kg of whole pumpkin????
Madeline Yo I find that red miso is typically stronger in flavour than white. So I would start out using less than the amount of white miso called for in the recipe 😊
Hi Marion. In your video for your Creamy Miso Pumpkin Soup you say to add ginger but in your recipe there is no mention of ginger. Can you tell me how much you added. I am so looking forward to making this.
Anne-Marie Snow Apologies Anne-Marie and thanks for letting me know. I’ll get that fixed. And in the meantime you want a tablespoon of peeled and finely diced fresh ginger (or about half a tablespoon of finely grated ginger).
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...
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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Sounds and looks delicious.
I roast potatoes carrots and onions in the oven first.
Then I add Broccoli stir fried in Vietnamese spices and thinly sliced beef.
It is a hit with my wife who is Vietnamese and she loves the texture, smell and flavour.
You can’t tell that there is beef in the dish as it just melts away.
Just a cup of thickened cream and eaten with fresh bread from a local bakery.
Just perfect for those cold winter nights.
Marion, every time I watch one of your videos, not only do I appreciate what a great cook you are, I’m always reminded of the style & flare you have as a presenter. 💁🏻♀️
Give this woman a network TV show already!
also the team behind the production… the camera works etc
This miso butter for grilled cheese idea has blown my mind and probably changed my life.
flammablewater Definitely life changing! LOL
try marmite and cheese :)
😆🤣😄
Well U taught me something new! Adding Miso is very different! I made my pumpkin soup with a Fairytale pumpkin. I added red onions,garlic, curry, all spice,
I love how you incorporate Asian ingredients into non-Asian dishes! That’s what we need
The soup recipe was very easy to follow and made a good bowl. I found that a whole head of garlic was just way too much garlic for me. Noted for the next time I make it. Now the miso butter, OMG!!! Where has that been all my life, I could eat it straight from bowl. And this from a woman who is not a fan of buttered bread. Even the Shichimi Togarashi was delicious on top.
So for the next time, for me, maybe 5-6 cloves of garlic and a small or half of an onion. Everything else, spot on!!
Hailing from Maryland, thx for sharing
Late night treat, almost 3 am in the morning, and we've got another amazing recipe from Queen Marion, WOWZA!!
😆 Thanks for watching at 3am!
Looks so YUM!! Thanks Marion.. definitely gonna make the soup!!
I just tried this today because I had leftover miso soup! Decided to use it as the broth for the pumpkin soup! Soo tasty! Didn't need to add any extra seasoning anymore! Thank you Marion for your brilliant Asian fusion recipes!
This looks so delicious! 😍
Thanks @Tasty! 😍
Made this tonight for my wife and I, it is a keeper and just as good as you described, WOW! Thanks for sharing! Cheers
Everytime i'm unsure of how to cook something, i go to your channel, marion. Because somehow your asian twist really clicks with me!
Thank you so so soo much!
That soup was the best!!!!🤩 I made it and my family love it😍thanks so much
Yum! Love pumpkin soup and love Miso. Perfect marriage. Will definitely be making this!
I made this awesome soup. But I added something to it: I topped it with crispy fried high-protein tofu. It was like tofu french fries, in lieu of crutons, tossed them with chili powder and salt. Then your amazing soup became a meal!
Recipe? 😭
Taste super! Even better after freezing a batch. A must try.
Thank u for yet another great recipe Marion 👍😋😋
You're welcome!
She’s so delightful !! love her
I really love your recipe, thanks I found you
You are my 'asian' Nigella Lawson 🌹💓
We have lots.of pumpkin.i gotta try this looks so yum
I tried it and YES, it is yummy
This recipe is scrumptious. The flavours are Amazing! A family favourite
Wow looks delicious, could watch your videos all day 👍
s o brien thank you!
Recipe saved. Gonna make it soon!
This looks amazing!! Trying this , this week!!!
It was perfect Thank You 😊
Im going to cook this tom thanks for sharing marion 👍😍🇵🇭🙏🙏🙏
hmmmmm Yummmmm!!!!!!! this is delish!
Looks absolutely delicious 👌👌
I'm so making this ASAP!!! It looks absolutely AMAZING!!!! I love butternut squash!! Your recipes are sooo good!!!
I cant wait to try this recipe. :-)
Butternut squash is my absolute favorite kind of soup of all time. This recipe looks easy enough for me to try. Thank you so much for the great video.
gonna make this
Hi Marion, my family and I love all yr dishes. Thanks for sharing.
May I know where can I get Miso Paste? Is there any substitution?
My god FINALLY a pumpkin soup recipe that doesn’t contain cinnamon! I’ve always loved pumpkin but I’m super allergic to cinnamon so I’ve never gotten to really enjoy it...until now bc I’m making this immediately
mdmm usually not but when the only spice in a soup is something you’re allergic to yes 😬 ever since pumpkin spice became popular the only spices people ever use with pumpkin is cinnamon and nutmeg sadly. ( and honestly every other spice I’ve tried to supplement just tastes weird. Never try pumpkin and bay leaf. Don’t.) but personally I think pumpkin is a really hard thing to season well. Like imagine how boring a tomato sauce would be without garlic or onions and that’s the equivalence tbh.
mdmm that sounds amazing I’m gonna have to try that too. I’ve tried ginger but couldn’t figure out what else it needed. Curry powder sounds perfect!
This looks so delicious 😋😋
Now that was deliciousss!!!
Thanks marion for that deliciousness 😍😍
You're one of the brilliant shiny stars, Marion... lots of ❤ 😘 ❤ from Melbourne 😘
Thank you for sharing 😷❤️💜💕
Looks so good
You are a queen, Marion!
Could you blend up the skin as well or would it change the flavour?
Hey Marion 💛💛 i am just curious to why you used butternut Squash and not Pumpkin 💜💜💜🌸
Butternut squash is called pumpkin in Australia and New Zealand!
Hi there! Outside of the USA, particularly in Australia, we don't use the word 'squash'. We simply call all varieties pumpkins :-)
I came here wondering the same! Pumpkins definitely have a different flavor that their squash cousins... Truthfully, every squash has its own flavor as well, but I wouldn't call a pumpkin a squash because it is its own special thing, in my mind... For that particular deep, almost bitter signature flavor of a pumpkin, I would prepare and season it totally differently than the various squash varieties, which are milder.
I make butternut squash soup every Thanksgiving, I can't wait to try this version.
Lush bucket yesssss
Hahaha you read my mind, I made a huge pot of spicy pumpkin soup just yesterday! Yum
Obsessed I need to try this!!! 😍😍😍
I will make it pretty soon for sure!!!!
Nice recipe ❤❤
love how u put asian touch in it, i have tried your eggplant miso n i love love that recipe, i might try this too
I can’t wait to make this! It looks so good:D thank you for another great recipe
Hi!Mariot I would like to have recipe for pumpkin desert steam w/egg and coconut milk.Thank you!
Trying this now
What kind of broth did you add. Veggie? Great recipee btw
Is it walter that you add and what is miso butter?
Hi Marion, Thank you for the recipe. How many servings does this recipe make???
And also, if i was using canned pumpkin puree, how much do i use instead of 1.2kg of whole pumpkin????
Can red miso be used instead of the white?
I bought the wrong one, didn't do good research before and not quite what to do with it..
Madeline Yo I find that red miso is typically stronger in flavour than white. So I would start out using less than the amount of white miso called for in the recipe 😊
That looks super good!!!
Yummy! Who wants to taste this pumpkin soup?
That's not a pumpkin that's a summer squash
Yummy 😋
Hankyou Marion it looks Great I will ty it out soon
What kinda stock?
Rất hấp dẩn, thật tuyệt vời
This one will do the trick at work
Good day, Marion! Can I substitute the miso with soy bean paste? Or just omit the miso entirely? Hope you’ll reply
Just experiment and make your own recipe that's what she did
What you used there is called butternut squash in the US but I think any squash that is pumpkin-like should do the job just fine. Loving this recipe!
Today I learned "Butternut Squash" is called butternut "pumpkin" in the upside down world. Alrighty then :P Not at all what I was expecting
Lol thank you for pointing this out cause I thought I was going crazy 🤣
Would you roast the seeds too?
Halloween soup....yum
Hello Marion, can we have some more hearty soup recipes, since it's winter time. 😊
hi marion can we use other type of pumpkin?
Literally any type of squash. This is not a pumpkin she is using she is using a squash. You can use acorn or buttercup or winter squash.
Gus Griswald thank you
Omg yummmm!!!
This looks amazing, though I gotta say, I looooove using gochujang for my pumpkin soup. it adds the kick, the umami, AND some colour.
Hi Marion. In your video for your Creamy Miso Pumpkin Soup you say to add ginger but in your recipe there is no mention of ginger. Can you tell me how much you added. I am so looking forward to making this.
Anne-Marie Snow Apologies Anne-Marie and thanks for letting me know. I’ll get that fixed. And in the meantime you want a tablespoon of peeled and finely diced fresh ginger (or about half a tablespoon of finely grated ginger).
Hi Marion, Thank you for this pumpkin soup recipe! can’t wait to try it! nyc🇹🇹
Can I use a Hokkaido for this recipe?
Can somebody help me with good replacement for miso? cant get it anywhere :(
Yaaaassss. 🤣
Wow..
same here but i thinks its part of the pumkin fam . cheers
So ymmi
You didn't mention how many degrees the oven needs to be
The details of the recipe itself are linked in the description box. Oven needs to be 180 degrees C. Hope this helps.
@@vivienbaxter7021 Tx Vivien
Halloween Dish Haha!
lol poor Marion 5:54
You've been stuffy forever!
Feel better soon 🤧
It’s Butternut squash not pumpkin but delicious none-the-less
we live in a DAMN throwaway society I HATE WASHING UP!!!! she says just bin it.
I think a whole head of garlic is too strong for my liking , it over powered the pumpkin. But first time buying miso. It’s quite nice .
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...
I tried the recipe.somehow me and my husband do not like the taste.we like the classic old creamy soup.
Ok...This recipe is Food Porn for me!!!
This looks soooo great!
I love you recipes but not this one. I have tired to make this... Im ok with garlic but this is too much garlic.. I couldn't eat this at the end... 😩
Americans do not call that a pumpkin. It looks like spaghetti squash
🫠🫠🫠🫠🫶🏻🫶🏻
Foil is highly polluting, better clean up
Or use baking paper
N Bacino shut up
the ingredients are not clearly spelled.
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.
That is not a pumpkin. That is a butternut squash.
Too many components.Keep is simple.
Awesome but that is a butternut squash; not pumpkin lol