Recipes

Vietnamese Pumpkin Soup

The Daily Meal Staff|

Vietnamese Pumpkin Soup
4.5 (2 ratings)
Fill 202 Print
Use kabocha squash or canned pumpkin puree to make a delicious Vietnamese pumpkin soup that’s easy, fast and healthy. Garnish it with a variety of toppings, like a drizzle of chili oil, a dollop of yogurt or sour cream, or a sprinkle of Thai basil.This recipe is by Claire Perez and was originally published in the South Florida Sun Sentinel.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
Vietnamese Pumpkin Soup recipe - The Daily Meal
Total time: 30 minutes
Ingredients
  • 2 tablespoon canola oil
  • 1 medium onion, finely diced
  • 1 (15-ounce) can pumpkin puree (or 1 pound kabocha squash, peeled and diced)
  • 2 cup chicken stock
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • 1 (13-ounce) can unsweetened coconut milk
  • 2 tablespoon fish sauce
  • salt and pepper, to taste
  • lime wedges, for serving
  • toasted pumpkin seeds, optional garnish
  • cilantro sprigs, optional garnish
Directions
  1. Step 1: Using a medium saucepan over medium heat, heat 2 tablespoons canola oil. Sauté 1 medium finely-diced onion until soft and translucent, about 10 minutes.
  2. Step 2: Increase heat to medium high, and add 1 (15-ounce) can pumpkin puree (or 1 pound kabocha squash, peeled and diced), 2 cups chicken stock, 1/2 teaspoon yellow curry powder, 1/2 teaspoon grated ginger, 1/4 teaspoon cinnamon and 1 bay leaf. Bring to a boil. Reduce heat to low, simmer 10 minutes.
  3. Step 3: Remove from heat and stir in 1 (13-ounce) can unsweetened coconut milk and 2 tablespoons fish sauce. Season with salt and pepper, to taste.
  4. Step 4: To serve, ladle soup into bowls, squeeze lime wedges over soup and garnish with toasted pumpkin seeds and cilantro sprigs, if desired.
 
Recommended