7 Air Fryer Wasabi & Lavender Pumpkin Soup Recipes

Classic Wasabi & Lavender Pumpkin Soup

Classic Wasabi & Lavender Pumpkin Soup is a unique twist on traditional pumpkin soup, marrying the earthy sweetness of pumpkin with a hint of spiciness from wasabi and a floral note from lavender. This soup is perfect for autumn, providing warmth and exceptional flavor while being effortlessly prepared in an air fryer.

Ingredients	Quantity
Pumpkin, diced	4 cups
Onion, chopped	1 medium
Garlic, minced	2 cloves
Vegetable broth	4 cups
Coconut milk	1 cup
Wasabi paste	1-2 teaspoons
Dried lavender	1 teaspoon
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste

Cooking Steps:

Preheat the air fryer to 375°F (190°C).
Toss the diced pumpkin, onion, and garlic with olive oil, salt, and pepper in a large bowl.
Place the mixture in the air fryer basket and cook for about 20 minutes, or until the pumpkin is tender.
Transfer the roasted mixture to a blender, add vegetable broth, coconut milk, wasabi paste, and dried lavender. Blend until smooth.
Pour the blended soup back into a pot and heat on low for a few minutes to combine the flavors. Serve warm, garnished with a sprinkle of dried lavender if desired.

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Creamy Coconut Wasabi Lavender Soup

Creamy Coconut Wasabi Lavender Soup is a delightful and sophisticated take on classic pumpkin soup, featuring a rich coconut base with a hint of wasabi and floral lavender undertones. This recipe is perfect for a comforting fall dish or an impressive appetizer for your next gathering. With the help of an air fryer, the soup comes together quickly while delivering depth of flavor and a creamy texture.

Ingredients	Quantity
Pumpkin, diced	4 cups
Onion, chopped	1 medium
Garlic, minced	2 cloves
Coconut milk	1 cup
Vegetable broth	4 cups
Wasabi paste	1-2 teaspoons
Dried lavender	1 teaspoon
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste

Cooking Steps:

Preheat the air fryer to 375°F (190°C).
In a bowl, coat the diced pumpkin, chopped onion, and minced garlic with olive oil, salt, and pepper.
Place the mixture in the air fryer basket and cook for approximately 20 minutes until the pumpkin is tender.
Transfer the roasted veggies to a blender, add the coconut milk, vegetable broth, wasabi paste, and dried lavender, and blend until smooth.
Return the soup to a pot to heat on low, stirring to blend flavors before serving warm. Enjoy garnished with additional lavender if desired.

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Spicy Wasabi Pumpkin Bisque

Spicy Wasabi Pumpkin Bisque is a vibrant and flavorful soup that combines the natural sweetness of pumpkin with the kick of wasabi, creating a tantalizing experience for the taste buds. This creamy bisque is perfect for any autumn meal or as a unique starter for a dinner party. With the air fryer, the process is simplified, allowing you to enjoy this comforting dish in no time.

Ingredients	Quantity
Pumpkin, peeled and diced	4 cups
Onion, chopped	1 medium
Garlic, minced	3 cloves
Vegetable broth	3 cups
Coconut cream	1 cup
Wasabi paste	1-2 tablespoons
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Chopped green onions (for garnish)	2 tablespoons

Cooking Steps:

Preheat the air fryer to 375°F (190°C).
Toss the diced pumpkin, chopped onion, and minced garlic with olive oil, salt, and pepper, then place in the air fryer basket and cook for about 20 minutes until tender.
Transfer the roasted mixture to a blender, add vegetable broth, coconut cream, and wasabi paste, then blend until smooth.
Pour the bisque into a pot and heat gently on low, stirring to incorporate flavors.
Serve hot, garnished with chopped green onions if desired. Enjoy the spicy, creamy goodness!

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Lavender Infused Pumpkin and Wasabi Chowder

Lavender Infused Pumpkin and Wasabi Chowder is a delightful fusion dish that combines the rich, earthy flavors of pumpkin with the aromatic essence of lavender and the zing of wasabi. This unique chowder is both comforting and sophisticated, perfect for a cozy evening at home or a stylish gathering. The air fryer simplifies the cooking process, making it easy to achieve a delicious, creamy chowder in no time.

Ingredients	Quantity
Pumpkin, peeled and diced	4 cups
Onion, chopped	1 medium
Garlic, minced	3 cloves
Vegetable broth	3 cups
Coconut cream	1 cup
Fresh lavender leaves	2 tablespoons
Wasabi paste	1-2 tablespoons
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Crumbled lavender-infused feta	1/2 cup
Chopped fresh chives (for garnish)	2 tablespoons

Cooking Steps:

Preheat the air fryer to 375°F (190°C).
Toss the diced pumpkin, chopped onion, and minced garlic with olive oil, salt, and pepper, then air fry for about 20 minutes until tender.
In a pot, bring vegetable broth and lavender leaves to a simmer for 5 minutes, then remove the lavender and add the roasted pumpkin mixture.
Blend the soup until smooth, then stir in coconut cream and wasabi paste, adjusting seasoning as desired.
Serve the chowder hot, topped with crumbled feta and garnished with chopped chives. Enjoy the wonderful blend of flavors!

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Roasted Garlic, Wasabi, and Lavender Soup

Roasted Garlic, Wasabi, and Lavender Soup is an elegant yet simple dish that brings together the deep, comforting flavors of roasted garlic with the aromatic notes of lavender and a hint of wasabi’s spiciness. This unique soup is perfect for anyone looking to impress dinner guests or savor a warm, sophisticated bowl of comfort food. The air fryer allows for easy roasting of the garlic and vegetables, infusing the soup with rich flavors without much fuss.

Ingredients	Quantity
Garlic cloves	10 cloves
Pumpkin, peeled and diced	3 cups
Onion, chopped	1 medium
Vegetable broth	4 cups
Fresh lavender leaves	2 tablespoons
Wasabi paste	1-2 tablespoons
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Heavy cream or coconut cream	1 cup
Chopped chives (for garnish)	2 tablespoons

Cooking Steps:

Preheat the air fryer to 375°F (190°C). Wrap the garlic cloves in foil and roast in the air fryer for about 15 minutes until soft and fragrant.
Meanwhile, toss the diced pumpkin and chopped onion with olive oil, salt, and pepper, then air fry for 20 minutes until tender.
In a pot, bring vegetable broth and lavender leaves to a simmer for 5 minutes. Remove the lavender and add the roasted garlic, pumpkin, and onion.
Blend the mixture until smooth. Stir in heavy cream and wasabi paste, adjusting seasoning to taste.
Serve the soup hot, garnished with chopped chives. Enjoy the delightful blend of flavors!

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Wasabi Pumpkin Soup With a Touch of Honey

Wasabi Pumpkin Soup With a Touch of Honey is a harmonious blend of flavors that combines the sweet and earthy essence of pumpkin with the heat of wasabi and a hint of honey’s natural sweetness. This unique soup is perfect for those looking for a comforting yet adventurous dish. The air fryer simplifies the cooking process, enhancing the pumpkin’s flavor and texture while incorporating the kick from wasabi seamlessly.

Ingredients	Quantity
Pumpkin, peeled and diced	4 cups
Onion, chopped	1 medium
Garlic cloves	3 cloves
Vegetable broth	4 cups
Wasabi paste	1-2 tablespoons
Honey	1 tablespoon
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Chopped green onions (for garnish)	2 tablespoons

Cooking Steps:

Preheat the air fryer to 375°F (190°C). Toss the diced pumpkin, chopped onion, and garlic with olive oil, salt, and pepper and air fry for about 20 minutes, until tender.
In a pot, combine vegetable broth and the air-fried vegetables. Stir in wasabi paste and honey, adjusting to taste.
Blend the mixture until smooth and return to the pot to warm through.
Serve hot, garnished with chopped green onions. Enjoy the delightful and spicy flavors!

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Creamy Lavender Wasabi Pumpkin Soup With Croutons

Creamy Lavender Wasabi Pumpkin Soup With Croutons is a visually stunning and flavorful dish that elevates the traditional pumpkin soup with the unique addition of lavender and wasabi. This soup offers a delightful creaminess, balanced by the fragrant floral notes of lavender and a subtle spicy kick from wasabi. The homemade croutons add a satisfying crunch, making this a fulfilling and elegant choice for your next meal.

Ingredients	Quantity
Pumpkin, peeled and diced	4 cups
Onion, chopped	1 medium
Garlic cloves	3 cloves
Vegetable broth	4 cups
Wasabi paste	1 tablespoon
Dried culinary lavender	1 teaspoon
Heavy cream	1 cup
Olive oil	2 tablespoons
Salt	To taste
Pepper	To taste
Bread (for croutons)	2 slices
Dried herbs (for croutons)	1 teaspoon
Chopped fresh chives (for garnish)	2 tablespoons

Cooking Steps:

Preheat the air fryer to 375°F (190°C). Toss the diced pumpkin, chopped onion, and garlic with olive oil, salt, and pepper and air fry for about 20 minutes, until tender.
In a pot, combine the air-fried vegetables with vegetable broth, lavender, and wasabi paste. Bring to a simmer.
Stir in the heavy cream and blend the mixture until smooth. Return to the heat and warm through.
For the croutons, cube the bread, toss with olive oil, dried herbs, salt, and pepper, and air fry until golden and crispy.
Serve the soup hot, garnished with chopped chives and topped with homemade croutons. Enjoy the harmonious flavors!