Korean Pumpkin Soup

READY IN: 40mins
Recipe by Upsidedown Again

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.

Top Review by Malaliu

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!

Ingredients Nutrition

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


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

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