Savory Tips
Korean Twist
Gochujang Pumpkin Cream Soup
Ingredients
- 10ml extra virgin olive oil or butter
- 5g onions, chopped
- 300g pumpkins, peeled, deseeded, and cut into pieces
- 400ml vegetable stock
- 15g O'Food Gochujang
- 20ml heavy cream
- Toasted pumpkin seeds to garnish
- Bread Croutons to garnish
- Cinamon to taste (optional)
Directions
- Heat olive oil or butter in a large saucepan, add onions and cook for 5 minutes or till soft.
- Add pumpkin pieces and cook for 5 minutes, stirring occasionally.
- Add Gochujang and stir well, cooking for an additional 2 minutes.
- Add vegetable stock and bring to boil, reduce to a simmer and cook for 20 minutes.
- When the pumpkin is tender, add cream and puree in a blender.
- Serve in a bowl with pumpkin seeds and bread croutons.