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