food & drink

korean pumpkin soup, 호박죽



Query: How do you know if pumpkins/squashes are ripe? You can’t squeeze it a few times to check for ripeness like a fruit – it’s just too hard!

This Kobocha pumpkin soup is perfect for the fall, and a healthy low-calorie snack (if you omit much of the white sugar). I find that the Kobocha pumpkin is usually sweet enough that you don’t need to add sugar to this at all! It’s super quick and easy, and a constant in my kitchen every fall and winter.

 Korean Pumpkin Soup Recipe


1 Kobocha pumpkin
3-4 cups water
1/4 cup milk or cream
1-2 tsp salt
1/4 cup sugar (optional)


Wash and cut up the pumpkin to manageable pieces.
Boil 20 minutes in a pot of water.
When the pumpkin is easily pierced through by a chopstick or fork, you know that it is fully cooked.
Remove from the pot and let cool.
Place pumpkins in blender, and add 3-5 Tablespoons of the water used for boiling. Add more or less water until you achieve the consistency desired.
Place puréed pumpkins in a pot to warm up again and add salt, milk or cream, and sugar to taste.



3 thoughts on “korean pumpkin soup, 호박죽

  1. sarah says:

    dude. it feels like winter to me. 😦
    but thank you for correcting me, it’s fall. which means it will get COLDER. 😦

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