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“This is a pumpkin soup I made while traveling in Korea. Many ingredients are hard to find here, so I often had to make do. Ginger and Nutmeg had to be purchased at a foreign food market for a high price.”
1 1/2 liters

Ingredients Nutrition

  • 2 medium potatoes
  • 4 cups mashed cooked pumpkin
  • 1 cup evaporated skim milk
  • 12 cup water
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon hazelnut oil
  • 2 diced green peppers
  • 1 liter of leek and potato skin broth (made from boiling down 2 liters of water with leftover leek greens and the skins from the potatoes)
  • 1 dash nutmeg, red cayenne powder, black pepper, and salt
  • 1 packet broth, mix from a ramen noodle packet
  • 12 tablespoon ginger


  1. 1. Dice the onion and garlic. Fry at the bottom of a large soup pot with the tablespoon of hazelnut oil over low heat.
  2. 2. Dice the two potatoes and add to pot. Continue to fry.
  3. 3. Add the water and evaporated skim milk. I did not have any evaporated skim milk, so I mixed 1/2 cup of skim milk powder and 1 cup of water and then added that.
  4. 4. Cook over low heat until slightly scalded. Add all the spices.
  5. 5. Add broth, pumpkin, and green peppers.
  6. 6. Bring to a boil, then immediately turn down and simmer for 20-30 minutes, stirring occasionally.
  7. 7. Use an immersion blender to blend it to a creamy consistency.

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