Korean Pumpkin Soup

Step 1

Put the pumpkin up-side down in a (microwaveable) bowl and place in the microwave for 5 minutes.

Step 2

Let it cool down (be careful - its hot!) and cut it in half.

Step 3

Use a spoon and scrape out the seeds from both halves. Halve again into 4 pieces.

Step 4

Then, use your knife to cut off all the skin from each piece. Chop the skinned pieces into smaller chunks.

Step 5

Place chunks into mixer. Then place 2 cups of water in. Blend on a medium until it turns into a nice, smooth soup.

Step 6

Then pour it out into a large pot. Put the soup on a medium heat and wait until it comes up to a boil.

Step 7

In the meanwhile, make a thickener by mixing the glutinous rice powder with water.

Step 8

Add the thickener sauce into the soup once it starts boiling. Stir it in well. Then season the soup with sugar and salt.

Step 9

Reduce heat to a low and let the soup simmer for 1 more minute. Make sure to mix so it doesn't burn.

Step 10

Turn off the heat and allow the soup to cool down for 5 minutes. Then serve in a bowl. Enjoy!