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Pumpkin Soup
Rated 5.0 stars by 1 users
Category
soup
Cuisine
Vietnamese
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Canh bí đỏ is a subtly sweet and nourishing Vietnamese pumpkin soup. Tender pieces of pumpkin are simmered in a light broth, often enhanced with flavorful marinated protein like pork, chicken, or shrimp. The addition of fish sauce, shallots, and green onions creates a fragrant and comforting dish. This vibrant soup is a simple yet satisfying way to enjoy the natural sweetness of pumpkin with a touch of savory Vietnamese flavor.
Recipe Source: MMBonAppétit
Ingredients
- 1.5 lb pumpkin (or another pumpkin-adjacent squash with orange-flesh: kabocha squash, calabaza squash, butternut squash, etc.)
- 1/2 lb protein of choice: ground pork or chicken, pork riblets or bones, shrimp
- 2 tbsp shallot
- 2 stalks green onion
-
2 tsp fish sauce (+ more to taste)
- 1⁄2 tsp sugar
- 1⁄4 tsp ground black pepper
- 1 tbsp vegetable oil
- 1.5 liter water
- 1 tsp bouillon
- Cilantro (optional for garnish)
Directions
Peel and mince shallot
- Cut green onion to separate the green and white parts. Chop both parts and store separately.
- If using pork or chicken: mince if not already pre-ground.
- If using shrimp: peel, devein, and mince.
- To a bowl, add your meat/shrimp, along with the minced shallot, the white parts of green onion, sugar, ground black pepper, and fish sauce. Mix well to combine and set aside to let marinate for at least 15 minutes.
- Cut to remove the skin of the pumpkin. Scrape out the seeds/pulp and discard or save for another recipe.
- Cut into bite-sized pieces, roughly 2-3cm wide/long and 1-1.5cm thick. Try to make the pieces as even as you can, so that they cook at the same rate.
- Heat a pot on medium and add oil.
- Add in the meat/shrimp and sauté (breaking it up if using ground meat/shrimp) until the meat is no longer pink or the shrimp turns pink.
- Pour in the water and bring to a boil.
- Add in the pumpkin pieces along with the bouillon and skim off any foam that rise to the surface.
- Reduce heat to medium low, cover and simmer for about 20 minutes or until the pumpkin pieces are tender.
- Chop cilantro, if using.
- Season the broth to taste with fish sauce.
- Ladle the soup into a bowl and sprinkle with chopped green onion greens and cilantro.
