Korean Pumpkin Soup

Korean Pumpkin Soup, known as 'Hobak Juk', is a comforting and creamy dish made with sweet pumpkin and glutinous rice, perfect for a warm lunch. This vegetarian delight is not only delicious but also packed with nutrients, making it an ideal choice for a wholesome meal.

Ingredients

• Korean pumpkin (or butternut squash) - 300 grams, peeled and cubed
• Glutinous rice (sweet rice) - 50 grams
• Vegetable broth - 500 ml
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 1, sliced for garnish
• Toasted sesame seeds - 1 tablespoon for garnish

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 30 minutes.
2. In a pot, heat sesame oil over medium heat. Add the chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.
3. Add the cubed pumpkin to the pot and stir for a few minutes until slightly softened.
4. Drain the soaked rice and add it to the pot along with the vegetable broth. Bring to a boil, then reduce to a simmer.
5. Cook for about 15-20 minutes, or until the pumpkin and rice are tender, stirring occasionally.
6. Once cooked, use a blender or an immersion blender to puree the soup until smooth. You can adjust the consistency by adding more broth if desired.
7. Season with soy sauce, salt, and black pepper to taste. Serve hot, garnished with sliced green onions and toasted sesame seeds.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 52 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from pumpkin, promoting eye health and immunity.
• Glutinous rice provides energy and is easy to digest, making this soup gentle on the stomach.

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