Photo: Korea Ministry of Food and Drug Safety
South KoreaPumpkin and Sweet Potato Soup
호박 고구마 스프
Main dish · Boiled
MainsCourse
165kcal · per serving
Not spicySpice
🌱 VegetarianGluten-free
Recipe
Pumpkin and Sweet Potato Soup
Not spicyVegetarianGluten-freeContains: dairy
Ingredients Tap an ingredient to check it off
Servings1
- sweet potato고구마(1/2 pc)70 g
- kabocha squash (danhobak)단호박(4×6cm)30 g
- milk우유(1/2 cup)100 ml
- sugar설탕(1/3 tsp)2 g
- water물(1/4 cup)50 ml
Nutrition per serving
165kcal
26gCarbs
4gProtein
5gFat
77mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Steam the sweet potato and kabocha squash for 10 to 20 minutes, peel them, mash them, and pass through a sieve.
- Put the sweet potato, kabocha squash, milk and sugar in a pot and bring to a boil, stirring well.
- Check the thickness of the soup and add water little by little, boiling until thick.
💡 TipKabocha squash has about twice as much potassium as zucchini, and sweet potato is also high in potassium, which helps excrete sodium. If you need to cut fat intake, use low-fat milk instead of regular milk. If using a blender instead of a sieve, blending the milk, sweet potato and kabocha squash together works well.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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