This delicious Korean Pumpkin Porridge recipe is the perfect treat that we loved eating on special occasions during the fall!
Start by slicing the kabocha squash into sections like you would slice a cantaloupe. Leave the skins and rinds on.
Remove the pulp and seeds with a knife or a spoon and discard.
Next, steam the chunky slices for about 7 minutes or until the flesh is soft when you poke it with a fork.
Once steamed, allow them to cool until they are easy to handle with your bare hands or you can use heat resistant gloves.
Carefully remove the rinds from the flesh and place the chunky flesh into a blender.
Add 3 cups of water, 3 TBSP of sugar, and 1/2 tsp of salt to the blender. Blend until smooth for about 1 minute.
Pour the soup mixture into a medium-sized saucepan and boil for about 10 minutes. Be sure to mix and stir continuously so that the soup doesn't burn at the bottom of the pot.
In a small bowl, combine 1/4 cup of sweet rice flour and 3 TBSP of water. Mix it up until you get a sticky paste.
Slowly pour the paste into the soup while mixing thoroughly. You want to make sure it's blended all the way through while adding so it doesn't get chunky in the soup.
Serve cold or hot as a dessert or even breakfast!