Korean Pumpkin Soup Food

KABOCHA PUMPKIN SOUP

Steps:

• Place kabocha squash cut-side down into a microwave-safe baking dish. Pour 1/2 inch water around the squash. Microwave on high until tender, about 10 minutes. Let cool for 5 minutes.
• Heat olive oil in a small skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Transfer to a blender.
• Scoop kabocha squash flesh into the blender. Add pumpkin puree, vegetable broth, cinnamon, nutmeg, and allspice. Blend until smooth.
• Pour blended mixture into a saucepan. Cook and stir over medium-low heat until heated through, 5 to 10 minutes.

SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
• Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
• Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
• Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

KOREAN PUMPKIN SOUP

Steps:

• Boil pumpkin in a large saucepan until soft.
• Place pumpkin, sugar and salt in a blender and blend until smooth.
• (Add a little water to bring consistency to that of unset pudding, if necessary).
• Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.

ASIAN-STYLE PUMPKIN SOUP.

Steps:

• Heat oil in a large saucepan over medium heat.
• Add the onion and cook, stirring for 5 mins or until softened.
• Add the pumpkin and stock and bring to the oil.
• Reduce heat to low.
• Simmer for 25 mins or until tender.
• Using a wand blender or a food processor, puree the pumpkin mixture.
• Return to pan over low heat.
• Add the coconut milk, fish sauce, lemon juice, chili sauce and sugar.
• Cook, stirring for 2 mins or until combined and heated through.
• Ladle into warmed bowls and top with snow pea spouts and basil.
• Serve.