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09.03.2009

  

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Kabocha Porridge Soup (Korean)

Delicious and healthy Kabocha Porridge soup

  

Ingredients for Kabocha Porridge Soup:

for 6 persons:


 - 8 ounces kabocha, seeded, skinned, and cut into 1-inch chunks

 - 3 tablespoons sugar

 - ¼ cup glutinous rice flour

 - pinch of salt

 - chopped walnuts and raisins, to garnish



How to make Kabocha Porridge Soup:



Steam the kabocha until tender, about 40 minutes.

Place the kabocha in a blender and add ½ cup of water.

Purée, leaving a few chunks of the kaboca intact if desired.

Add more water if necessary to bring it to a thick but smooth consistency.

Place the kabocha purée in a medium-sized pot and add the glutinous rice flour. Over medium heat, simmer the puree for 10 to 15 minutes until thickened.

Add a pinch of salt, if desired.


Ladle soup into bowls and serve with chopped walnuts and raisins.



Enjoy!





  

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