Korean Pumpkin Soup

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

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

Directions

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.