Korean Pumpkin Soup
published by Called on Mar 30, 2008
Simple to make and so delicious. Use the small green pumpkin from an oriental market if you can find one.
Corn starch can replace the rice flour if necessary.
Ingredients
- 8 cups pumpkin
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons rice flour, mixed with a little cold water
Directions
- Boil pumpkin in a large saucepan until soft.
- Peel pumpkin. 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.
