Sunday, March 30, 2008

Korean Pumpkin Soup


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

  • Directions:
    1. Boil pumpkin in a large saucepan until soft.
    2. Place pumpkin, sugar and salt in a blender and blend until smooth.
    3. (Add a little water to bring consistency to that of unset pudding, if necessary).
    4. Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.

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