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.
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Bhawesh Kumar
[email protected]I'm so glad I found this recipe. It's a new family favorite!
ShabazQurashi ShabazQurashi
[email protected]This soup is a great way to get your kids to eat pumpkin. My kids love it!
nikky okezie
[email protected]I love how versatile this soup is. I've made it with different types of squash and it's always delicious.
Sarfaraz Babu
[email protected]This soup is a must-try! It's creamy, flavorful, and so easy to make. I highly recommend it.
borna jan
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this soup. The flavors are well-balanced and the soup is very comforting.
aisha ellis
[email protected]This soup is so easy to make and it's so delicious! I love the creamy texture and the subtle sweetness of the pumpkin.
Bridgette Vasquez
[email protected]I've made this soup several times and it's always a hit. It's a great way to use up leftover pumpkin.
Shehu Guy
[email protected]This is one of my favorite soups. It's so simple to make, but it's always so delicious.
Bella Babygirl
[email protected]I made this soup for a party and everyone loved it! I even had people asking for the recipe.
MD RAJIBUL HASSAIN
[email protected]This soup is perfect for a cold day. It's warm and comforting, and it fills you up without weighing you down.
M Hashim Hoothe Baloch
[email protected]I'm not a huge fan of pumpkin, but this soup was delicious! The sweetness of the pumpkin is balanced out by the savory broth and the spices.
Ensar YT
[email protected]This was my first time making Korean pumpkin soup and it turned out great! I used kabocha squash instead of pumpkin and it worked perfectly.
Rs Robin
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser.
LBD TV
[email protected]This Korean pumpkin soup was a hit with my family! It's creamy, flavorful, and has a beautiful golden color. I followed the recipe exactly and it turned out perfectly.