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Korean Potato Pumpkin Soup – Style Of Kimchi Land

Ingredients

1 small pumpkin
¼ of onion
750 milliliters water
2 tablespoons corn syrup
¼ of a teaspoon pepper
1 potato
2 tablespoons butter
125 milliliters whipping cream
1 teaspoon salt
10 grams parsley

Nutritional information

135
Calories
4g
Fat
2g
Saturated Fat
3mg
Cholesterol
1220mg
Sodium
1025mg
Potassium
25g
Carbs
6g
Fiber
8g
Sugars
4g
Protein
1085IU
Vitamin A
5.5%
Vitamin B-12
20%
Vitamin B-6
34%
Vitamin C
5%
Vitamin E
18%
Iron

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Korean Potato Pumpkin Soup – Style Of Kimchi Land

Features:
  • Low Carb
  • Sweet
  • Vegan
Cuisine:

Pumpkin Soup - Tasty and Diverse in nutrients

  • 40 minutes
  • Serves 4
  • Easy

Directions

Korean potato pumpkin soup is a bowl of comfort for both children and adults. The ingredients are rich in Vitamin A and E, making it a good boost for your vision and brain work. And for anyone who just got over a cold, this soup will bring warm flavors that really thaw the chill. In our today’s recipe, we will explore the potato pumpkin soup with a Korean twist to it. You will love the thick and creamy texture and the flavorful blend of potato, pumpkin, and whipping cream. 

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Steps

1
Done

Peel pumpkin and wash carefully, then cut it into small pieces. Steam the pumpkin for 5 minutes.
Cut the onions. Melt butter in a sauce pan, add the onions and stir until its color turns pastel yellow. Add pumpkin, potatoes, salt, then stir for 3 minutes for the mixture cooked.

2
Done

Pour water into the saucepan and cook about 20 minutes and then off the gas stove. Wait for the soup to cool down, then put it into a blender to have it crushed smoothly.
Pour the soup into the saucepan, add 125 milliliters of whipping cream, 2 tablespoons of corn syrup, salt, and pepper. Cook for 5 more minutes.

3
Done

Take the soup into a bowl, add some fresh cream and parsley on the top to decorate. You should enjoy while it is still hot. Potato pumpkin soup is very nutritious, delicious and good for health.

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