A Korean pumpkin porridge made by simmering squash until velvety, with gentle sweetness and a soft, spoonable texture that comforts in cool weather.
15 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Peel the pumpkin, cut it into large cubes, and put it in a pot.
Boil the pumpkin for 25 minutes until tender.
Mash the softened pumpkin and reduce the coarse fibers.
Dissolve the rice flour in cold water and add it to the pot so it does not clump.
Cook the mixture for 10 minutes until it thickens.
💡 Tip: Add the rice flour gradually; a smooth porridge forms more easily that way.
🍽️ Serving suggestion: Serve hot in small bowls with pine nuts sprinkled on top.
~210
kcal calories
3
g protein
39
g carbs
5
g fat
11.2g
Sugar
1g
Fiber
583.2mg
Sodium
0.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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