Hi Karina! Like you, I really do like using pumpkin in a variety of recipes. Do check out some of my other pumpkin desserts if you have a moment. Also, you might want to check out the Thai pumpkin soup - it has become such a favorite that I make it at least once a month for my guys. This soup is kind of spicy, so if you prefer a milder taste, just reduce the number of Thai chilis and remove them immediately when done cooking. If you have any other suggestions for pumpkin desserts and/or other recipes, suggestions would be greatly appreciated. Have a wonderful day!
Hi Aiko! You just made my day, letting me know that you are from Okinawa! I am really glad that you like the recipe - thank you for letting me know. The reason that you informing me that you're from Japan is especially amazing just now, is that in two weeks we are flying to Osaka and visiting Kyoto, and we will also be visiting Tokyo for a very short stopover vacation. My family and I are really excited about our trip, and stay in Japan. Any suggestions for Kyoto - we are there for four days - would be greatly appreciated. Have a wonderful day!
Hi Della! I am glad that you like the recipe, and it is always nice to hear from someone as cheery as you - I hope that you have a very happy and wonderful day!
❤❤❤ thanks a lot for adding the macros. This is so helpful, as my parents grow a lot of pumkins 😅 i want to give keto a try but i couldn't picture how i could tell them '' well i will just skip eating pumkin for now '' 😅 this looks a lot better than having pumkin soup four days in a row, every week 😅
Hi Celine - I add the macros because ingredients that are keto can still add a lot of carbs to the overall meal. When I know that I am having something that is a little more carby as a side dish or ingredient, it gives me the information I need not to include side dishes that could put me over my daily limit. I am a type 2 diabetic and knowing my carbs helps me to be "diet controlled" so that I don't have to use medication for my diabetes. As for eating pumpkin every day, I have a recipe called "Thai Pumpkin Soup" that my husband and son *would* eat every day if I made it :-) . You might want to try it for a change of pace. Cheers!
Hi Edith! I'm glad that you like the recipe. So nice to hear from you again! We will flying to Japan and then Vietnam for a vacation and our son's wedding (the one who lives in Australia with his lovely mate). Since we will be making more trips in that direction, I hope to visit Singapore on one of the trips. I hear that it is a beautiful place... Have a very happy and healthy day, Edith!
Hi Celine! I agree with you - finding 100% pumpkin puree in a can is so convenient. One of the few shortcuts that I do take when I'm making my recipes. Where do you live? I hope that you have a wonderful day - Cheers!
Hi Ellen! As I explain in the video, the water helps to keep the moisture in the oven while baking, to prevent large cracks on the surface of the pudding. Yes, you can bake it without the water, but you will have to adjust you time a little, so perhaps check it a few minutes early, and it may affect the rise and surface texture. Have a wonderful day!
