Easy Vietnamese Pork & Pumpkin Soup with Coconut Milk
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When the weather turns chilly, there is nothing quite like cozying up with a steaming bowl of soup. This Pork and Pumpkin Soup is a creamy, comforting, and unexpected flavour combination that will quickly become a fall and winter staple in your home.
While pork and pumpkin is a classic, authentic Vietnamese soup pairing, I have added my own twist: a splash of creamy coconut milk. The tender slices of pork shoulder, sweet pumpkin cubes, and savoury hint of fish sauce all tie together beautifully in this luxurious, creamy broth. The best part? It comes together in just 30 minutes!
Why You’ll Love This Recipe
- Quick & Easy: Simple ingredients and straightforward steps make this a perfect weeknight meal.
- The Ultimate Comfort Food: Rich, creamy, and warming from the inside out.
- Highly Customizable: Swap the pork for chicken or shrimp, or add chili flakes for a spicy kick!
- Zero Waste: It is the absolute best way to use up leftover pie pumpkins or carving pumpkins from the holidays.
Ingredients You Will Need
This soul-warming soup comes together with fresh produce and a few Asian pantry staples.
The Base & Vegetables:
- Fresh Pumpkin: I highly recommend using a Pie Pumpkin (or sugar pumpkin) because it is sweeter and denser, but a leftover carving pumpkin works too!
- Aromatics: Yellow onion and minced garlic build the flavour foundation of the broth.
- Coconut Milk: Full-fat canned coconut milk provides that irresistible, creamy texture.
The Protein & Seasonings:
- Pork Shoulder: Thinly sliced into bite-sized pieces. (See the FAQ below for easy substitutions!)
- Fish Sauce: I prefer premium brands like Red Boat. This adds that authentic, savoury Vietnamese umami flavour.
- Spices: Kosher salt, ground black pepper, and MSG (optional, but highly recommended for depth).
- Optional Heat: A pinch of dried chili flakes.
The Garnish:
- Fresh Herbs: Chopped green onions and cilantro (or flat-leaf parsley if you aren’t a cilantro fan) add a bright, fresh finish to the rich broth.
How to Make Pork & Pumpkin Soup (Step-by-Step)
Phase 1: Prep the Ingredients
- Chop the Pumpkin: Trim, peel, and remove the seeds from your fresh pumpkin. Cut the flesh into bite-sized cubes. (Half of a medium pie pumpkin is perfect for this recipe).
- Slice the Meat: Thinly slice your pork shoulder into bite-sized strips. Chop your aromatics and set them aside.
Phase 2: Build the Flavour Base
- Sauté the Aromatics: Heat 2 tablespoons of neutral oil (like vegetable or peanut oil) in a large pot over medium-high heat. Add the diced yellow onion and sauté for 2 to 3 minutes until translucent. Add the minced garlic and cook for 2 more minutes until fragrant.
- Brown the Pork: Add the sliced pork, Kosher salt, and black pepper. Sauté the mixture until the pork is about halfway cooked.
Phase 3: Boil and Simmer
- Create the Broth: Pour 3 cups of water into the pot and cover with a lid. Bring it to a rolling boil over high heat. (Note: It will look like there isn’t enough liquid, but the coconut milk will add volume later!)
- Cook the Pumpkin: Once boiling, remove the lid and carefully drop in the cubed pumpkin. Add the MSG, chili flakes (if using), and fish sauce. Stir gently, cover, and let it boil for about 3 minutes.
Phase 4: Add the Coconut Milk & Serve
- Make it Creamy: Remove the lid, lower the heat to medium, and gently pour in the coconut milk. (Adding it at the end prevents it from separating and keeps the flavour fresh).
- Taste and Adjust: Let the soup simmer until the pumpkin is fork-tender and the pork is cooked through. Taste the broth and add a splash more fish sauce or salt if needed.
- Garnish: Ladle the hot soup into bowls and garnish generously with chopped green onions and cilantro. Enjoy!
💡Pro Tips for the Best Soup
- Adjust Cooking Times for Different Proteins: If you are swapping the pork for chicken breast, reduce your cooking time by 5 to 10 minutes so it doesn’t dry out. If using shrimp, add it at the very end (right before the coconut milk) so it doesn’t become rubbery!
- A Bright Finish: For an extra pop of flavour that cuts through the richness of the coconut milk, serve the soup with a wedge of fresh lime and a drizzle of Sriracha sauce.
- Use the Right Pot: A heavy-bottomed Dutch oven or stockpot distributes heat evenly, preventing the pork and garlic from scorching during the initial sauté.
Complete Your Comfort Food Menu
This soup is hearty enough to be a meal on its own, especially when served over a bowl of steamed jasmine rice or noodles. But if you want a true feast, pair it with:
- Soft Fluffy Pumpkin Dinner Rolls: The ultimate dinner roll for dunking into creamy broth!
- Authentic Crispy Vietnamese Fried Spring Rolls: A crispy, savoury appetizer that perfectly complements the Vietnamese flavour profile of the soup.
Frequently Asked Questions
Can I skip the coconut milk?
Absolutely! In fact, traditional Vietnamese pumpkin soup is typically made with a clear broth. If you choose to skip the coconut milk, simply add an extra 1 to 1½ cups of water or chicken broth to make up for the lost liquid.
What is the difference between Pie Pumpkin and Carving Pumpkin?
Pie pumpkins (often called sugar pumpkins) are smaller, denser, and naturally much sweeter, which balances beautifully with the savoury fish sauce. Carving pumpkins (the kind you use for Jack-o’-Lanterns) are larger, more watery, and stringier. While pie pumpkins are best, carving pumpkins will absolutely work in a pinch!
Can I freeze this soup?
Because this soup contains coconut milk, freezing it can cause the broth to separate and become slightly grainy when reheated. It is best enjoyed fresh or kept in the refrigerator in an airtight container for up to 3 days.
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Easy Vietnamese Pork & Pumpkin Soup with Coconut Milk
Ingredients
- 2 Tablespoons vegetable oil or peanut oil
- 1½ cups yellow cooking onion (1 large) peeled and diced
- 3 cloves garlic peeled and minced or pressed
- ½ cup pork shoulder sliced into bite-size pieces
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 3 cups water
- 4 cups fresh, uncooked Pie Pumpkin (half of a medium size) trimmed, halved, seeded, peeled and cubed into bite-size pieces
- 1 teaspoon M.S.G. optional
- ½ teaspoon dried Chili flakes optional
- 2 Tablespoons premium Fish Sauce such as Red Boat
- 1¾ cup Coconut milk (one 400 mL can) full fat preferred
Method
- Sauté the Aromatics and Pork: Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the diced yellow onion and sauté for 2–3 minutes until translucent. Add the minced garlic and cook for 2 more minutes. Add the sliced pork, ½ teaspoon Kosher salt, and ¼ teaspoon black pepper. Sauté until the pork is halfway cooked.
- Boil the Broth: Pour 3 cups of water into the pot and cover with a lid. Bring to a rolling boil over high heat. (Note: If you are omitting the coconut milk, add an extra 1 to 1½ cups of water here).
- Cook the Pumpkin: Once boiling, remove the lid and carefully add the cubed pumpkin. Stir in the MSG, chili flakes (if using), and fish sauce. Cover the pot again and let it boil for about 3 minutes.
- Make it Creamy: Remove the lid and lower the heat to medium. Gently stir in the coconut milk. (Adding it late in the cooking process keeps it creamy and prevents separation).
- Simmer and Serve: Let the soup simmer until the pumpkin is fork-tender and the pork is fully cooked. Taste the broth and season with extra salt or fish sauce if needed. Ladle the hot soup into bowls and garnish with freshly chopped green onions and cilantro. Serve alongside jasmine rice or noodles!
Nutrition
Notes
Absolutely! In fact, traditional Vietnamese pumpkin soup is typically made with a clear broth. If you choose to skip the coconut milk, simply add an extra 1 to 1½ cups of water or chicken broth to make up for the lost liquid. What is the difference between Pie Pumpkin and Carving Pumpkin? Pie pumpkins (often called sugar pumpkins) are smaller, denser, and naturally much sweeter, which balances beautifully with the savory fish sauce. Carving pumpkins (the kind you use for Jack-o’-Lanterns) are larger, more watery, and stringier. While pie pumpkins are best, carving pumpkins will absolutely work in a pinch! Can I freeze this soup? Because this soup contains coconut milk, freezing it can cause the broth to separate and become slightly grainy when reheated. It is best enjoyed fresh or kept in the refrigerator in an airtight container for up to 3 days.
