Prep 20 mins
Cook 30 mins
This is a pumpkin soup I made while traveling in Korea. Many ingredients are hard to find here, so I often had to make do. Ginger and Nutmeg had to be purchased at a foreign food market for a high price.
- 2 medium potatoes
- 4 cups mashed cooked pumpkin
- 1 cup evaporated skim milk
- 1⁄2 cup water
- 1 onion
- 2 garlic cloves
- 1 tablespoon hazelnut oil
- 2 diced green peppers
- 1 liter of leek and potato skin broth (made from boiling down 2 liters of water with leftover leek greens and the skins from the potatoes)
- 1 dash nutmeg, red cayenne powder, black pepper, and salt
- 1 packet broth, mix from a ramen noodle packet
- 1⁄2 tablespoon ginger
- 1. Dice the onion and garlic. Fry at the bottom of a large soup pot with the tablespoon of hazelnut oil over low heat.
- 2. Dice the two potatoes and add to pot. Continue to fry.
- 3. Add the water and evaporated skim milk. I did not have any evaporated skim milk, so I mixed 1/2 cup of skim milk powder and 1 cup of water and then added that.
- 4. Cook over low heat until slightly scalded. Add all the spices.
- 5. Add broth, pumpkin, and green peppers.
- 6. Bring to a boil, then immediately turn down and simmer for 20-30 minutes, stirring occasionally.
- 7. Use an immersion blender to blend it to a creamy consistency.