Koreanpumpkinsoup Recipes

KOREAN PUMPKIN SOUP

Korean Pumpkin Soup image

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

Ingredients

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

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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