Korean Pumpkin Soup - cooking recipe

Ingredients

8 cups pumpkin, gutted and peeled
2 tablespoons sugar
2 teaspoons salt
2 tablespoons rice flour, mixed with a little cold water

Preparation

Boil pumpkin in a large saucepan until soft.
Place pumpkin, sugar and salt in a blender and blend until smooth.
(Add a little water to bring consistency to that of unset pudding, if necessary).
Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.