Korean Pumpkin Soup Recipe

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Korean Pumpkin Soup
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Ingredients
4
Count
Nutrition
94
Calories
Total time
40
Minutes
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Ingredients:

  • 2 tbsp sugar
  • 2 tsp salt
  • 2 tbsp rice flour, mixed with a little cold water

Directions:

  1. Boil pumpkin in a large saucepan until soft.
  2. Place pumpkin, sugar and salt in a blender and blend until smooth.
  3. (Add a little water to bring consistency to that of unset pudding, if necessary).
  4. Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 93.97 Kcal (393 kJ)
Calories from fat 0.44 Kcal
% Daily Value*
Total Fat 0.05g 0%
Sodium 1165.14mg 49%
Potassium 792.88mg 17%
Total Carbs 24.19g 8%
Sugars 10.88g 44%
Dietary Fiber 2.42g 10%
Protein 2.62g 5%
Vitamin C 20.9mg 35%
Iron 2.3mg 13%
Calcium 50mg 5%
Amount Per 100 g
Calories 38.52 Kcal (161 kJ)
Calories from fat 0.18 Kcal
% Daily Value*
Total Fat 0.02g 0%
Sodium 477.63mg 49%
Potassium 325.03mg 17%
Total Carbs 9.92g 8%
Sugars 4.46g 44%
Dietary Fiber 0.99g 10%
Protein 1.07g 5%
Vitamin C 8.6mg 35%
Iron 1mg 13%
Calcium 20.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 3
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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