Korean Pumpkin Soup

31 Dec

This is my embellished version of Korean Pumpkin Soup.  We first tasted this in Seoul in 1991.  It was a simple blend of winter squash and creamed corn soup, thickened with rice flour.

My version adds cooked, pureed carrots.

Korean Pumpkin Soup


One Response to “Korean Pumpkin Soup”

  1. Simone January 6, 2011 at 8:08 am #

    Now this I can’t wait to try! Really like pumpkin soup. In France, I alway have a bowl or two of this soup, comfort food, :-))

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