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    You are in: Home / Recipes / Korean Pumpkin Soup Recipe
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    Korean Pumpkin Soup

    Korean Pumpkin Soup. Photo by Kitty Z

    1/1 Photo of Korean Pumpkin Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Upsidedown Again's Note:

    I thought I'd died and went to heaven when my Korean friend served me this soup for the first time. Cornstarch can be substituted for the rice flour, if necessary, but the taste will be compromised.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 cups pumpkin, gutted and peeled
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 2 tablespoons rice flour, mixed with a little cold water

    Directions:

    1. 1
      Boil pumpkin in a large saucepan until soft.
    2. 2
      Place pumpkin, sugar and salt in a blender and blend until smooth.
    3. 3
      (Add a little water to bring consistency to that of unset pudding, if necessary).
    4. 4
      Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.

    Ratings & Reviews:

    • on May 07, 2010

      55

      Well, if this doesn't prove that the simple things are often the best, I don't know what does!!! Can't wait to try it with all the different varieties of pumpkin from the farm up the road!! Thanks so much for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make! I used a Korean pumpkin (aka buttercup squash); one of which is just enough for this recipe. I did cut the salt down to half a teaspoon, since I served it with kimchi and other Korean sides which are high in sodium, but it didn't hurt a bit. If you like, it's common to put in a few small ddeok (glutinous rice cakes), but I prefer a sprinkle of green pumpkin seeds on top. Thanks so much for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Korean Pumpkin Soup

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 102.7
     
    Calories from Fat 2
    62%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1165.0 mg
    48%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 1.2 g
    5%
    Sugars 9.4 g
    37%
    Protein 2.6 g
    5%

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