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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 contains lots of good nutrients to the brain as well as the health of both children and adults. Especially, this soup is also good for ones who have just got over the illness. But potato pumpkin soup in Korean style brings a newly tasty flavor that attracts everyone. Therefore, in this article, we will guide you on how to make potato pumpkin soup in Korean style with the easy recipe that anyone can do.

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Steps

1
Done

Peel pumpkin and wash carefully, then cut it into small pieces. Then have them steamed for 5 minutes. Next, cut onions. Having the butter melt in a saucepan, then add the onions and stir until its color turns into a slight white. After that, add pumpkin, potatoes, and salt and 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. We should enjoy while it is still hot. Potato pumpkin soup is very nutritious, delicious and good for health.

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