In Korea, we have pumpkin soup called ‘Hobak Bumbuk’…. Each region has their own styles. This chunky, chewy and thick one is from my region, south-east part of Korea where I grew up. (I speak a strong dialect). Last night, I had a major craving for it. Of course, my food craving always hits me at night….sigh.
Me being not so talented in Korean cooking, I called up my mom. With mom on the phone walking me through the process, I made a big pot of this nutrient-packed soup perfect for the fall. Night time craving, bring it on.
(FYI this dish gotta be accompanied by Kimchi….:))
Ingredients
1/2 pumpkin (I bought one the size of my head. Smaller, it’s easier to peel.)
1/2 cup small red beans, cooked (I just boil them in a pot till soft)
3 Tablespoon rice flour
2 Tablespoon coconut palm sugar (or brown sugar)
salt and pepper
Preparation
1. Rinse pumpkin with running water and pat dry. Peel the skin with a pairing knife from top to bottom just like you would peel a pineapple. Watch your fingers!! Smaller the pumpkin is, easier to peel. Scrape out the seeds and cut into big cubes. I only used half of whole pumpkin. (The rest, I grated and made pumpkin pancakes)
2. Place the pumpkin cubes in a pot of water and boil till super soft. Water should be above the pumpkin.
3. With a potato masher, mash the boiled pumpkin to ‘mashed potato’ texture. I like to see some chunks in the soup so don’t go to town with mashing.
4. Add cooked red beans.
5. Add a few teaspoons of water to the rice flour and mix it with spoon. Should be gooey and lumpy like below. And add it to the simmering soup.
6. Season with coconut palm sugar, salt and pepper.
It tastes the best with ‘Kimchi’! 🙂
Enjoy this nutrient-packed power soup!!! Yum~~~~ xoxo
Yum! I am making black bean soup tomorrow! Beautiful as always Xtina! Miss you girl!
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