Korean pumpkin soup has rice flour added to give it the taste different from other pumpkin soups. The texture is creamy and smooth with a darker orange coloring. You can use a pumpkin from the garden or a can of pumpkin from the store if pumpkins are out of season. The recipe takes about 40 minutes to prepare and serves four.
Use a knife to cut off the top of the pumpkin. Use a big spoon to scoop out the stringy insides and seeds. Cut the pumpkin in half. Use a paring knife to remove the flesh from the walls of the pumpkin. Cut the flesh into 1-inch cubes.
Fill a sauce pan with water. Place the pumpkin in the water and boil until the pumpkin is soft. Drain and remove the pumpkin from the pan and set aside until it is cool to the touch.
Place the salt, sugar and pumpkin into a blender. Blend the ingredients until it makes a smooth and creamy soup. You may need to add a little water to get the consistency of pudding before it sets.
Place the blended pumpkin in the sauce pan. Mix the rice flour and dash of water. Add to the pumpkin mix and heat over medium heat while stirring constantly. Continue stirring until the mix thickens. Serve in soup bowls.