This sweet Korean pumpkin porridge is creamy, sweet, and highly nutritious dish - perfect for those colder days when you're craving something warm and cozy.
Kabocha, also known as Japanese pumpkin, is a winter squash, making it the perfect ingredient for a delicious pumpkin porridge for those chilly days. The squash has a lightly sweet flavor, and tastes great on its own baked! Rich in vitamins, minerals, and antioxidants, don't miss out on this widely used ingredient in Asian cuisines.
Homemade soups are great because not only are they more customizable to your dietary needs and tastes, but these recipes can be made in big batches and saved for a later date!
Craving more cozy soup recipes? Try my easy Hot and Sour Soup (Vegetarian) recipe or Instant Pot Pork Bone Broth that can be used as the base for a number of delicious noodle soups.
Ingredients
- Kabocha squash
- Sweet rice flour or glutinous rice flour: Sweet rice flour, also known as glutinous rice flour, is a fine, powdery substance made from ground glutinous rice. I prefer to use this Mochiko brand for my sweet rice flour.
- Salt
- Sugar
- Water
And that's it! This recipe only has 5 simple ingredients (really only 4 if we're not counting the water). However, you're free to customize the toppings and add things such as pine nuts or sliced dried jujubes.
See recipe card for quantities.
Instructions
- Use a knife and poke a couple holes in the kabocha squash. This will allow steam to release when microwaving.
- Place kabocha in a large, steep bowl. Microwave for around 7 minutes. Allow it to cool before removing.
- Slice the kabocha and use a spoon to remove the seeds and any stringy parts. Scoop out the flesh and set aside.
- Puree the cooked squash in the blender. If needed, add a little bit of liquid to help with blending.
- Add the pureed squash and additional water to a large pot.
- Mix water and sweet rice flour so it becomes a slurry and add to the squash.
- Turn heat to medium and stir until the porridge has an even consistency. Cover with lid and simmer on low for 20 minutes.
- Lastly, add salt and sugar. Adjust according to taste.
- You may add additional toppings such as sweet rice balls (also made from sweet rice flour), sliced jujubes, pumpkin seeds or pine nuts.
Equipment
To ensure a smooth consistency, you can either:
- Place pumpkin pieces into a blender
- Add pumpkin pieces into pot, add the water, and blend with an immersion blender
Storage
To store kabocha pumpkin porridge soup, let it cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
FAQ
Absolutely! Korean pumpkin porridge stores well in the refrigerator for up to 3-4 days. Simply reheat gently before serving.
No, sweet rice flour, also known as glutinous rice flour, has a higher starch content, which gives the porridge its smooth and creamy texture. Regular rice flour won't yield the same results.
Yes, you can steam or roast the Kabocha squash until tender instead of microwaving it. Allow it to cool before proceeding with the recipe.
Certainly! Feel free to adjust the amount of sugar according to your taste preferences. You can also use alternative sweeteners like honey or maple syrup.
Yes, this Korean pumpkin porridge recipe is naturally gluten-free. To make it vegan, simply use a plant-based sweetener such as maple syrup instead of honey, and ensure your toppings are vegan-friendly.
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📖 Recipe
Sweet Korean Pumpkin Porridge
Equipment
- Blender
Ingredients
- 2 lbs kabocha
- 3 cups water
- ⅓ cup sweet rice flour (mixed with ½ cup water)
- ½ teaspoon salt
- 2 tablespoon brown sugar
Optional Toppings
- Pine nuts
- Crushed walnuts
- Sliced dried jujubes
Instructions
- Use a knife and poke a couple holes in the kabocha squash. This will allow steam to release when microwaving.
- Place kabocha in a large, steep bowl. Microwave for around 6-7 minutes. Allow squash to cool before removing.
- Slice the kabocha and use a spoon to remove the seeds and any stringy parts. Scoop out the flesh and set aside.
- Puree the cooked squash in the blender. If needed, add a little bit of water to help with blending.
- Add the pureed squash to a large and deep pot with 3 cups of water.
- Mix the sweet rice flour with water so it becomes a slurry and add slurry to the squash.
- Turn heat to medium and stir until the porridge has an even consistency. Cover with lid and simmer on low for 20 minutes.
- Lastly, add salt and sugar. Adjust according to taste.
- You may add additional toppings such as sweet rice balls (also made from sweet rice flour), sliced jujubes, pumpkin seeds or pine nuts.
Zang Yao says
Made this tonight it was amazing!!