Korean Pumpkin Soup with Tofu (Mildly Spicy) Recipe
This soup combines creamy pumpkin and delicate tofu with a gentle heat from chili paste. In Korea, pumpkin is often used not only in sweet dishes but also in savory soups served as a simple lunch. The flavor is a bit like pumpkin cream soup, but instead of cream there is tofu and soy sauce, so the dish is lighter yet still filling.
A lighter take on pumpkin cream soup that uses tofu and soy sauce instead of cream, combining Korean flavors with everyday ingredients for a warming, satisfying meal.
Chef's tips
Adjust the amount of gochujang to your heat tolerance – different brands vary in spiciness. Toast the sesame seeds briefly in a dry pan to bring out their nutty aroma before sprinkling on the soup.
How to serve
Serve in deep bowls with extra soy sauce and chili flakes on the side, plus steamed rice or crusty bread for dipping. A simple cucumber salad or kimchi pairs nicely with the soup.
Ingredients
- pumpkin - 600 g
- tofu - 200 g
- onion - 1 piece
- garlic - 3 cloves
- gochujang paste - 1 tablespoon
- soy sauce - 2 tablespoons
- vegetable stock - 1.2 l
- oil - 1 tablespoon
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- ginger - 2 cm
Preparation
- Peel the pumpkin (if you use Hokkaido, you can leave the skin on), remove the seeds and cut into cubes of about 2 cm. Peel and chop the onion. Peel and finely chop the garlic and ginger.
- Pat the tofu dry with paper towels and cut into cubes of about 1.5 cm.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until softened and slightly translucent.
- Add the garlic and ginger and fry for 1 more minute, stirring, until they become very fragrant but do not brown.
- Add the pumpkin and gochujang paste to the pot. Stir for 2–3 minutes so the paste coats the pumpkin pieces well.
- Pour in the stock, add the soy sauce and stir. Bring to a boil, then reduce the heat to medium and cook for 15–18 minutes, until the pumpkin is very soft – a fork should slide in without resistance.
- Scoop out a few tablespoons of the soft pumpkin with a ladle and set aside – it will be used later as chunks in the soup. Blend the rest of the soup in the pot with an immersion blender until smooth and creamy.
- Add the reserved pumpkin pieces and tofu cubes to the blended soup. Simmer over low heat for another 5 minutes to warm the tofu through.
- Pour in the sesame oil, gently stir and taste. If needed, season with a little more soy sauce.
- Serve the soup hot, sprinkled with toasted sesame seeds and chopped chives.
Storage
No storage information available for this dish.
This soup is a great way to use up leftover pumpkin and introduce Korean flavors in a gentle, approachable way. The tofu makes it filling enough for a full meal without feeling heavy.
