The unusual thing about this soup is not how sweet it is, or even the fact that there’s rice balls in it (that’s not much different than a dumpling) – it’s that there’s a scoop of sweet red beans lurking at the bottom of the bowl.
| Servings |
| 6 people |
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The unusual thing about this soup is not how sweet it is, or even the fact that there’s rice balls in it (that’s not much different than a dumpling) – it’s that there’s a scoop of sweet red beans lurking at the bottom of the bowl.
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Ingredients
Soup
- 5 cups pumpkin (steamed)
- 5 cups water , or as needed
- 1/8 cup sweet rice flour
- 3/4 cup sugar
- 1 pinch salt
Sweet Rice Balls
- 1 cup sweet rice flour
- 1/3 cup water , as needed
Servings: people
Units:
Instructions
- Cut the pumpkin into strips, remove seeds, and steam until tender, about 30 minutes. I used my giant pasta pot with insert to fit all the pieces. When the pumpkin is soft and slightly cooled, scoop the flesh into a blender until you get about five cups.
- Blend pumpkin with water, 1/8 cup of sweet rice flour, sugar, and a pinch of salt.
- Pour the smooth mixture into a pot, bring to a simmer and cook until thickened, about 30 minutes. Stir occasionally so lumps do not form.
- Meanwhile, make the rice balls by mixing the flour with water until you can shape into dumplings about the size of a teaspoon.
- Simmer them in the soup until floating and cooked through, about 10 minutes. Be sure to stir them as soon as you put them in to prevent sticking to the bottom.
- To serve, simply spoon some sweet red beans into the bottom of each bowl and ladle on the golden pumpkin soup, garnishing with black sesame seeds, if desired.