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Korean Pumpkin Soup
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Korean Pumpkin Soup

Korean pumpkins have a very sweet taste. Turn it into a simple soup for a light breakfast, alongside some eggs and toast.
Course: Easy
Servings: 4 people


  • Korean Pumpkin - 1 whole
  • Water - 2 cups

Soup Thickener

  • Glutinous rice powder - 2 tablespoons
  • Water - 1/3 cup


  • Sugar - 2 tablespoons
  • Salt - 1 teaspoon


Cook Pumpkin

  • Put the pumpkin up-side down in a (microwaveable) bowl and place in the microwave for 5 minutes.
  • Let it cool down (be careful - its hot!) and cut it in half.
  • Use a spoon and scrape out the seeds from both halves. Halve again into 4 pieces.
  • Then, use your knife to cut off all the skin from each piece. Chop the skinned pieces into smaller chunks.

Make Soup

  • Place chunks into mixer. Then place 2 cups of water in. Blend on a medium until it turns into a nice, smooth soup.
  • Then pour it out into a large pot. Put the soup on a medium heat and wait until it comes up to a boil.
  • In the meanwhile, make a thickener by mixing the glutinous rice powder with water.
  • Add the thickener sauce into the soup once it starts boiling. Stir it in well. Then season the soup with sugar and salt.
  • Reduce heat to a low and let the soup simmer for 1 more minute. Make sure to mix so it doesn't burn.
  • Turn off the heat and allow the soup to cool down for 5 minutes. Then serve in a bowl. Enjoy!


  • Don't forget to season the soup with some salt and sugar. Or else, it will taste flat.
  • The soup tastes best once it cools down. Give it like 5 minutes to cool before serving.
  • Please note that you may need to add more salt/sugar/thickener - as your pumpkin may be bigger in size.
  • Watch video below for more details