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.

JAMAICAN PUMPKIN SOUP

Jamaican Pumpkin Soup image

My wife and I went to the Grand Lido Braco resort in Jamaica and as soon as we arrived to the property, the first thing I wanted to do was to eat some Jamaican food. They brought out some Jamaican Pumpkin Soup and it was great. Then, it was onto the Jerk Chicken w/ Rice & Peas. But that's for another time...Here's the soup.

Provided by DocT3900

Categories Vegetable

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup chopped onion
2 1/3 lbs pumpkin (peeled and cut into medium to large diced pieces)
2 1/4 quarts chicken stock (slightly over 1/2 gallon) or 2 1/4 quarts vegetable stock (slightly over 1/2 gallon)
1 scotch bonnet pepper
3 sprigs scallions (cut thin)
2 garlic cloves, minced
1 bay leaf
2 -3 sprigs fresh thyme, chopped
salt and pepper (to taste)
1/4 lb butter

Steps:

Sauté onions in butter in a large pot until transparent.
Add pumpkin and fill with stock.
Add the remaining ingredients and bring to boil
(Put Scotch Bonnet Pepper in Whole).
Simmer for about half an hour or to desired consistency.
Remove Scotch bonnet pepper and serve hot.

Nutrition Facts : Calories 481.4, Fat 29.8, SaturatedFat 16.5, Cholesterol 77.2, Sodium 979.2, Carbohydrate 39.6, Fiber 1.9, Sugar 13.6, Protein 17

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