Korean cuisine

Easy

Pumpkin Soup, Kabocha Squash Soup

Warm and tender soup soothe people’s mind and body. Sweet pumpkin has a distinctive sweet flavor and nutrition and is beloved by everyone. Also, its beautiful orange color lightens the dinner table up. In this recipe, add potato and onion to enrich the taste and flavor. Remember, sweet pumpkin soup is not only good for casual home parties, but also for breakfast.

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Done

Recipe

PRE TIME: 10 min

COOKING TIME: 30 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

1 Large Kabocha squash(pumpkin)
1 Large Potato
1/2 Large Onion
2 tbsp. Butter
3 cup Water
1 cup Milk
1/2 cup Whipping cream
2 tbsp. Cone syrup
1 tsp. Salt
Pepper
Parsley
Whipped cream
Pumpkin seed

Directions:

Peel the sweet pumpkin and potato. Slice sweet pumpkin, potato, and onion. (It’s easy to peel sweet pumpkin after microwaving for about 3 mins or steaming in a steamer for about 5mins).

On a preheated pan, melt some butter and put onion until the onion became translucent. Add sweet pumpkin and potato to the pan, season to taste with salt, and stir for 3 mins.

Pour water, reduce heat to the middle, and simmer for 20 min. Remove from heat and use a hand blender to blend. Pour milk and simmer again over low heat for 5 min, stirring occasionally.

Add heavy cream, oligosaccharide syrup, adjusting consistency. Season to taste with salt and pepper.

Pour in a soup bowl, and decorate with whipped heavy cream and parsley.