Korean Pumpkin Soup
Warm up with a comforting bowl of Korean Pumpkin Soup, a velvety, naturally sweet dish made with nutrient-rich kabocha squash, often referred to as Korean pumpkin. This traditional soup, thickened with sweet rice flour, boasts a creamy texture and a subtly sweet flavor that's balanced with just a hint of salt. Perfect for cozy evenings or as a light appetizer, this recipe comes together in under an hour and requires just a handful of pantry-friendly ingredients. Optionally topped with crunchy pine nuts, this autumn-inspired delight is not only a visual treat but also a soul-soothing embrace in every spoonful. Whether you're exploring Korean cuisine or craving a new fall favorite, this easy-to-make soup is sure to impress.
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Recipe Information
Ingredients
- 1 medium-sized (about 2-3 lbs) kabocha squash (Korean pumpkin)
- 4 tablespoons sweet rice flour (glutinous rice flour)
- 4 cups water
- 2 tablespoons sugar
- 0.25 teaspoons salt
- 2 tablespoons pine nuts (optional, for garnish)
Instructions
Wash the kabocha squash thoroughly. Using a sharp knife, carefully cut it in half and scoop out the seeds and stringy pulp. Cut the squash into large chunks, leaving the skin on for easier handling during cooking.
Place the squash pieces into a large pot and add 4 cups of water. Cover and bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is fork-tender.
Once cooked, let the squash cool slightly. Scoop out the flesh using a spoon and discard the skin. Reserve the cooking liquid in the pot.
In a blender, combine the cooked squash and the reserved liquid. Blend until smooth and creamy. If you prefer a chunkier texture, use an immersion blender and blend directly in the pot until the desired consistency is reached.
In a small bowl, mix the sweet rice flour with 1/4 cup of water to create a slurry. Gradually add this slurry to the soup while stirring to prevent lumps.
Return the pot to medium heat and cook the soup, stirring constantly, for about 5-7 minutes until it thickens slightly. Stir in the sugar and salt, adjusting the sweetness and seasoning to your taste.
Serve the soup warm in bowls. Optionally, garnish with a few pine nuts for added texture and a nutty flavor.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 80.2 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 4081 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
