Best 3 Korean Pumpkin Soup Recipes
**Korean Pumpkin Soup: A Comforting and Versatile Dish**
Korean pumpkin soup, also known as "hobakjuk", is a beloved dish enjoyed by people of all ages in Korea. This creamy and flavorful soup is made with pumpkin, glutinous rice, and various seasonings. It is often served as a comforting meal during cold weather, and it is also a popular choice for special occasions such as birthdays and holidays. In this article, we will explore two variations of Korean pumpkin soup: a classic version and a seafood version. Both recipes are easy to follow and packed with flavor. So, gather your ingredients and let's embark on a culinary journey to savor the comforting goodness of Korean pumpkin soup!
HOBAKJUK (PUMPKIN PORRIDGE)
Steps:
- Cut the squash into halves (or quarters). Remove the seeds. Place them in a large pot, the cut side up. Add water about one-third way up the squash, about 6 cups. Cover and boil over medium high heat until the squash turns fork tender, about 25 - 30 minutes. Discard the water and let the squash cool. See the notes for other cooking methods.
- When the squash is cool enough to handle, scoop out the flesh (or peel the skin off).
- You can purée the cooked squash at this point if you want, using a blender (make sure to use some of the 3 cups of water required below). Or use an immersion blender or simply mash it with a spoon or potato masher while cooking if you like a little bit of squash lumps in my porridge.
- In a blender, grind the soaked glutinous rice with 1 cup of water as finely as possible.
- Pour the ground sweet rice into the pot of the prepared squash. Add 3 cups of water. Cook over medium heat, stirring and mashing the chunks of squash, until the rice starts to turn translucent and the porridge becomes thick. Cover, and reduce the heat to low. Continue to simmer, stirring occasionally, for about 20 minutes. (Adjust the consistency of the porridge to your taste by adding more water.) Stir in the salt, sugar, and the optional cooked red beans. Cook for an additional 3 - 4 minutes.
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.
Provided by Upsidedown Again
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 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.
BEST CURRIED PUMPKIN SOUP
I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Choose the right pumpkin: Kabocha squash or Korean pumpkin is the best choice for this soup, as it has a sweet and creamy flavor. Butternut squash is a good substitute.
- Use a sharp knife: When cutting the pumpkin, use a sharp knife to make clean, even cuts.
- Roast the pumpkin before simmering: Roasting the pumpkin before simmering enhances its flavor and gives the soup a richer color.
- Add aromatics: Aromatics like garlic, ginger, and scallions add depth of flavor to the soup. Sauté them in a little oil before adding the pumpkin.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken, vegetable, or beef broth.
- Simmer the soup gently: Simmer the soup gently over low heat for at least 30 minutes, or until the pumpkin is tender.
- Season to taste: Season the soup with salt and pepper to taste. You can also add a little bit of sugar or honey to balance the flavors.
- Garnish with pumpkin seeds: Garnish the soup with roasted pumpkin seeds for a nutty flavor and a pop of color.
Conclusion:
Korean pumpkin soup is a delicious and nutritious soup that is perfect for a cold winter day. It is also a great way to use up leftover pumpkin. With its sweet and creamy flavor, this soup is sure to be a hit with the whole family. So next time you have some pumpkin on hand, give this recipe a try. You won't be disappointed!
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