Gochujang Pumpkin Soup (from roasted pumpkin)

Appetizer | Entree | Gochujang | Vegan

Serves: 4

Ingredients:

  • 1 medium sugar pumpkin (or 2–3 lbs winter squash), peeled, seeded, cut in chunks
  • 2 tbsp olive oil, divided
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups vegetable stock
  • 2 tbsp Mama Kicks Gochujang Sauce (plus extra for garnish)
  • ½ cup coconut milk (plus extra for swirl)
  • Salt & pepper to taste

Method:

  1. Roast the pumpkin: Preheat oven to 400°F. Toss pumpkin pieces with 1 tbsp olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast 25–30 min until fork-tender and caramelized.
  2. Build the base: In a soup pot, heat remaining oil. Add onion and garlic; sauté until soft and golden (5–7 min).
  3. Simmer + blend: Add roasted pumpkin, stock, and Gochujang Sauce. Simmer 10–15 min, then blend until smooth.
  4. Finish with creaminess: Stir in coconut milk. Taste and adjust—more gochujang for spice, more coconut milk for balance.
  5. Serve: Ladle into bowls, swirl in extra coconut milk and gochujang for a bold finish.

Other Recipes

Berbere Lentil Stew

Berbere Lentil Stew

, ,

Serves: 4 Ingredients: 1 tbsp olive oil 1 onion, diced 2 carrots, chopped 2 cloves garlic, minced 1 cup red lentils, rinsed 4 cups vegetable broth 1...

Bibimbap Bowls

Bibimbap Bowls

, ,

1 lb thinly sliced sirloin beef strips 1 bottle Mama Kicks Gochujang sauce Variety of veggies. Our favorites: carrots, spinach, shitake mushrooms,...

Berbere Lamb Stew

Berbere Lamb Stew

, ,

1 Tbs olive oil 2 lbs leg of lamb, cubed 1 med onion, chopped 2 carrots, sliced into rounds 2 stalks celery, chopped 3 cloves garlic, sliced Salt...