Do you like homemade soups that are comforting and easy to make? Then this pumpkin and kimchi soup recipe is for you!
The addition of kimchi brings a tangy, spicy flavour that perfectly balances the sweetness and creaminess of the pumpkin. It’s a great way to incorporate the benefits of probiotics into your diet and revisit your culinary classics.
This pumpkin and kimchi soup is comforting, easy to prepare, and perfect for a gentle introduction to fermentation.
Pumpkin and Kimchi Soup Recipe
Equipment
- 1 Chopping board
- 1 Chef's knife
- 1 large pot or cauldron
- 1 wooden spoon for mixing
- 1 hand blender
Ingredients
- 1 butternut or Red Kuri squash (pumpkin), approx. 2 lbs
- 1 leek
- 1 medium onion
- 1 cup kimchi
- 6 cups water
- 2 tbsp. olive oil
- Salt and pepper to taste
- 10 rehydrated shiitake mushrooms and their pre-filtered soaking water (optional)
Steps
- Peel and dice the pumpkin.
- Coarsely chop the leek and onion.
- Heat the oil in the pot over a medium heat.
- Add the vegetables and cook for around 15 minutes, stirring regularly.
- Season with pepper, add the water and bring to a boil.
- Lower the heat and cook for 30 minutes, covered, until the pumpkin has melted.
- Blend the soup until it has a nice velvety texture.
- Add the kimchi, stir, and simmer over low heat for a further 15 minutes.
- Adjust the seasoning before serving.
Notes
This healthy kimchi soup is perfect for warming up your suppers or as a delicious addition to any other meal of the day, providing energy and comfort!
Psst, did you know you can ferment squash (and pumpkin)? See our recipe. 😉
Looking for ideas how to eat kimchi? Check out our article What to Eat Kimchi With: 10 Tasty Ideas!
Get the Tools!
We suggest the following products for making your kimchi.
