Korean style Kabocha pureed soup. Kabocha porridge with rice cake balls. Rice cake balls with Korean style kabocha porridge. ERMAHGERD! Yes. I have fallen into the internets dark endless hole of memes. This particular type of meme, the ermahgerd meme has earned itself a new Teri voice. A voice I didn’t even know I had in me. Let me explain, to those of you that have animals you probably have an ‘talk to you animal voice.’ I totally have one, its pretty good, and really annoying. Jenny has one, her voice is so high and quite though, humans can definitely not hear it as well as her dog. My friend Adrianna’s animals voice is louder than mine, and she gives animals attitudes. My voice is like a 5 year old boy talking. My new ermahgerd meme voice is like me talking with braces when I had my bands on. If you don’t know what bands are, you’re lucky. They are rubber bands you attach to the metal of your teeth, and it makes it hard to open your mouth. People often think you have gum stuck in your teeth. Anyway, I’m really excited about my new meme voice. Sometimes, it’s so fun to be really annoying.

In honor of my new voice, I am going to ermahgerd you with a new fall soup recipe for your repertoire. This is a silky and smooth perfectly fall soup right down to the color. See those little balls in there? Those are rice balls. Basically this soup already comes with a far superior version of saltines. I love more than anything to put saltines in my soup, but the fact this soup has rice balls in it, makes it the one and only soup that doesn’t need that salty addition. Its ermahgerd! good.
♥ Teri

Korean Kabocha Squash Porridge
Serves 4 to 6

Ingredients:
rice cake balls:
1/3 cup sweet rice flour
3 tablespoons warm water
porridge:
1.5 lbs. kabocha squash, peeled, seeded and cut into 1 inch chunks
1 1/2 cups hot water
1 1/2 tablespoons sweet rice flour
2 tablespoons water
1/4 cup granulated sugar
1 1/2 tablespoons light brown sugar
1/2 teaspoon salt

Directions:
1. For the rice cake balls: Place flour into a mixing bowl and stir in water. Stir until no lumps remain. Form 2 teaspoon sized balls with the dough and transfer onto a plate until all dough has been used. Cover with plastic wrap and set aside until ready to use.
2. For porridge: Place squash in a steamer or steam basket (in a large pot) and steam for 45 minutes to an hour.
3. Once squash is fork tender, transfer to a blender, add hot water and puree until smooth. Transfer mixture into a medium pot and stir over medium-low heat.
4. In a small bowl using a fork, whisk together the 1 1/2 tablespoons sweet rice flour and 2 tablespoons warm water and stir into the kabocha puree. Stir in sugars, salt and add rice cake balls. Simmer until porridge thickens and rice cake balls have cooked through, 3 to 4 minutes. Serve hot.

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