Joseon Hobak Guk (Korean Pumpkin Soup)


  • Pumpkin(s) (any pumpkin or squash should do. The Japanese pumpkin is the traditional squash used).
  • sugar
  • salt
  • rice flour
  • cold water ( to mix with the rice flour)


  1. Cut the pumpkin into manageable segments suitable for cooking and remove seeds and fibrous material from the centre
  2. Boil pumpkin in a large saucepan until soft.
  3. Peel pumpkin. Calculate the amount of pumpkin pulp you have.
  4. For every 1 litre (4 cups) of pumpkin pulp
  5.     Add:
            15 ml (1 tbsp) Sugar        
            1 tspn Salt
            15 ml (1 tbsp) rice flour mixed with a little water to make a starch slurry.
  6. Place pumpkin, sugar and salt in a blender and blend until smooth.
  7. Add a little water to create a consistency of just-runny honey.
  8. Pour the blended pumpkin back into the cooking pot, and add the rice flour slurry. 
  9. Continue stirring over medium heat until thickened.