Sweet and Creamy Sweet Pumpkin & Black Bean Soup
Diet-Friendly Sweet Pumpkin Soup using Jeonggukjang Black Bean Drink
Tried steaming sweet pumpkin but it wasn’t very tasty? Turn it into a soup! Without heavy cream, we’ve replaced it with black bean drink for a lower-calorie, lighter flavor. This recipe creates a wonderfully smooth and comforting soup.
Ingredients
- 1 medium sweet pumpkin
- 1 medium onion
- 20g butter
- 1 pinch of salt
- 200ml milk
- 200ml Jeonggukjang Black Bean Drink
Cooking Instructions
Step 1
First, wash the sweet pumpkin thoroughly. Place it in a steamer and cook until very tender. You can check for doneness by piercing it with a chopstick; it should go through easily. This ensures a smooth soup texture. Steam for about 20-30 minutes.
Step 2
While the pumpkin is steaming, peel and thinly slice the onion. Heat the butter in a frying pan over medium-low heat. Add the sliced onions and sauté until they become translucent and slightly softened. Slowly cooking the onions will bring out their natural sweetness. Set the sautéed onions aside to cool slightly.
Step 3
Once the sweet pumpkin is steamed and cooked, let it cool slightly. Remove the skin and seeds, then cut it into manageable pieces for blending. In a blender, combine the cooked sweet pumpkin, the cooled sautéed onions, and half of the milk (100ml). Blend until smooth and creamy. If the mixture is too thick, gradually add the remaining milk until you reach your desired consistency.
Step 4
Pour the blended pumpkin and onion mixture into a pot. Add the remaining 100ml of milk and the nutty Jeonggukjang Black Bean Drink (200ml). Add a pinch of salt to season. Simmer gently over low heat for about 10 minutes, stirring occasionally to prevent sticking. Cook until the soup is heated through and has a lovely, smooth consistency. Your comforting soup is ready!
