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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Emma Arnold
[email protected]Easy to make and delicious! I added a bit of extra ginger and garlic for a more intense flavor. I will definitely be making this again.
Intikhab Dalvi
[email protected]This soup is so good! I love the combination of pumpkin and coconut milk. It's a great way to warm up on a cold day.
Md Al Mamun
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy, flavorful, and the perfect comfort food for a cold day.
Ab Felix
[email protected]This soup was a bit bland for my taste. I think it needed more spices, maybe some curry powder or cumin. The pumpkin was also a bit too mushy for my liking.
Mercelina Agiza
[email protected]This soup is so easy to make and it's packed with flavor. I love the creamy texture and the subtle sweetness from the pumpkin. I will definitely be making this again.
Masum islam
[email protected]I made this soup for my family and everyone loved it! It's a great way to use up leftover pumpkin. I will definitely be making this again.
Kalaivanan Kalai
[email protected]This soup is delicious! The pumpkin is perfectly tender and the broth is so flavorful. I love the addition of coconut milk, it really adds a nice richness to the soup.
Hamza Azeem
[email protected]I've made this soup several times and it's always a hit. It's easy to make and the flavors are amazing. I like to add a bit of extra ginger and garlic for a more intense flavor.
Janet Goldswain
[email protected]This soup is so good! I love the combination of pumpkin and coconut milk. It's creamy, flavorful, and satisfying. I made a double batch and froze half for later.
Dj JEFF WARRIOR
[email protected]Easy to follow recipe that resulted in a delicious and comforting soup. I used butternut squash instead of pumpkin and it worked perfectly. The soup was creamy and flavorful, with just the right amount of spice.
Asonte Evans
[email protected]I've never been a huge fan of pumpkin soup, but this recipe changed my mind. The addition of ginger, garlic, and red pepper flakes really elevates the flavor. I also love the creamy texture from the coconut milk. This soup is a great way to warm up o
Jessica Downes
[email protected]This Korean pumpkin soup was an absolute delight! The broth was rich and flavorful, with a perfect balance of spices. The pumpkin was tender and added a touch of sweetness. I will definitely be making this again, and I can't wait to try other variati