Vietnamese Pumpkin Soup

Vietnamese Pumpkin Soup
4.5 from 2 ratings
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
Cook Time
Vietnamese Pumpkin Soup recipe - The Daily Meal
Total time: 30 minutes
  • 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
  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. 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. 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. To serve, ladle soup into bowls, squeeze lime wedges over soup and garnish with toasted pumpkin seeds and cilantro sprigs, if desired.