Korean Pumpkin Soup with Tofu (Mildly Spicy) Recipe
This soup combines creamy pumpkin and delicate tofu with a gentle heat from chili paste. In Korea, pumpkin is often used not only in sweet dishes but also in savory soups served as a simple lunch. The flavor is a bit like pumpkin cream soup, but instead of cream there is tofu and soy sauce, so the dish is lighter yet still filling.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Warming
Umami
Spicy
Creamy
Filling
Nutty
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- pumpkin - 600 g
- tofu - 200 g
- onion - 1 piece
- garlic - 3 cloves
- gochujang paste - 1 tablespoon
- soy sauce - 2 tablespoons
- vegetable stock - 1.2 l
- oil - 1 tablespoon
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- ginger - 2 cm
Main Ingredient:
pumpkin
Preparation
- Peel the pumpkin (if you use Hokkaido, you can leave the skin on), remove the seeds and cut into cubes of about 2 cm. Peel and chop the onion. Peel and finely chop the garlic and ginger.
- Pat the tofu dry with paper towels and cut into cubes of about 1.5 cm.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent.
- Add the garlic and ginger and fry for 1 more minute, stirring, until they become very fragrant but do not brown.
- Add the pumpkin and gochujang paste to the pot. Stir for 2–3 minutes so the paste coats the pumpkin pieces well.
- Pour in the stock, add the soy sauce and stir. Bring to a boil, then reduce the heat to medium and cook for 15–18 minutes, until the pumpkin is very soft – a fork should slide in without resistance.
- Scoop out a few tablespoons of the soft pumpkin with a ladle and set aside – it will be used later as chunks in the soup. Blend the rest of the soup in the pot with an immersion blender until smooth and creamy.
- Add the reserved pumpkin pieces and tofu cubes to the blended soup. Simmer over low heat for another 5 minutes to warm the tofu through.
- Pour in the sesame oil, gently stir and taste. If needed, season with a little more soy sauce.
- Serve the soup hot, sprinkled with toasted sesame seeds and chopped chives.
Storage
In fridge:
3 days
Freezing:
Yes
Zupę przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na małym ogniu, mieszając, żeby się nie przypaliła. Możesz ją zamrozić, ale tofu po rozmrożeniu będzie bardziej gąbczaste – jeśli ci to przeszkadza, dodaj świeże tofu po rozmrożeniu zupy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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