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This hearty bowl of pork and pumpkin soup with creamy coconut milk is an unexpected yet pleasant combination. Customize it with your favourite protein, add a spicy kick, and serve it with rice or noodles! It’s quick and easy, making it a perfect way to use up leftover pie or carving pumpkins!
Pork and Pumpkin—who would have thought that this combination would work together in a soup? It’s an authentic Vietnamese soup; however, I have taken it one step further and added coconut milk for an extra creamy touch. The tender pork shoulder slices, sweet pie pumpkin cubes, and a hint of savoury fish sauce, all tied with the creaminess of the coconut milk, make it a luxurious and irresistible blend of flavours. You can customize it with your favourite proteins, spice it up with chili flakes, and serve it over rice or noodles for a complete, soul-warming meal.
Other Pumpkin Recipes You May Want To Try:
Whether you prefer it spicy, creamy, or loaded with herbs, this recipe has everything you need to make a hearty bowl of soup in just 30 minutes.
Why You’ll Love This Pork and Pumpkin Soup
- Easy to make: Simple ingredients and straightforward steps to make this recipe a quick go-to meal
- Easily Customizable: Swap the pork with chicken, shrimp, or even beef. Want a kick? Add some chili or pepper flakes (or oil)!
- Perfect for Cold Days: There’s nothing quite like cozying up with a big bowl of this delicious hot soup! It’s the perfect way to warm up and forget all about the chilly wind or snowy weather outside.
*Good To Know*
- What type of pumpkin is ideal for this recipe?
Pie pumpkin is sweeter and denser, making it ideal for soup. However, carving pumpkin, while less sweet and more fibrous, can also be great for using up leftovers. - Can I skip the coconut milk?
Traditionally, this dish is made without coconut milk, so yes! If you choose to forgo the coconut milk though, make sure to add an additional 1 to 1½ cups of water to replace it. The clear broth is just as delicious.
Ingredients you will need:
- Fresh Pumpkin (pie or carving)
- Pork shoulder (or protein of your choice)
- Aromatics: yellow onion, garlic, green onion, cilantro or flat-leaf parsley
- Spices & Seasonings: Kosher salt, ground black pepper, fish sauce, MSG, chili flakes (optional)
- Coconut Milk (preferably full fat)
How to Make Creamy Pork and Pumpkin Soup
1. Prep Your Ingredients:
Choose a fresh pumpkin of your preference. Trim, peel, seed, and cut it into bite-sized cubes. I used half of a pie pumpkin for this recipe. Slice the pork shoulder and chop the remaining aromatics.
2. Brown the Aromatics:
Heat 2 Tablespoons of neutral oil, such as vegetable or peanut oil, in a large pot over medium-high heat. Add the diced onions and sauté for 2 to 3 minutes, or until they are translucent but not browned. Next, add the minced garlic and cook for another 2 minutes until fragrant. Then, add the sliced pork along with 1/2 teaspoon Kosher salt and a pinch of ground black pepper. Sauté it with the onion mixture until it is halfway cooked.
Tip
- Adjust your cooking time based on the type of protein you are using. For instance, add shrimp near the end of the cooking process to prevent it from becoming rubbery and tough. If you are using chicken, reduce your cooking time by 5 – 10 minutes as chicken cooks faster than pork.
3. Add Water:
Pour in 3 cups of water and cover the pot with a lid. Bring the water to a rolling boil over high heat. Although it may seem like there isn’t enough liquid for your soup, rest assured that the coconut milk will add more volume. If you are skipping the milk, be sure to add an extra 1 to 1½ cup of water. Once the soup reaches a boil, remove the lid and add the cubed pumpkin.
4. Add the Seasonings:
Next, add M.S.G., chili flakes (if using), and fish sauce. Gently stir the soup, cover with the lid, and let it boil for another few minutes, approximately 3 minutes.
5. Pour in Coconut Milk:
Remove the lid and gently pour in the coconut milk. Lower the heat to medium. Adding the coconut milk towards the end of the cooking process helps maintain a creamier flavour by reducing its cooking time. Once the milk is simmering with the broth, add salt or fish sauce, if needed, to season it to your taste. Your soup is ready when the pumpkin is fork-tender, and the pork is cooked through.
6. Garnish & Serve:
Serve the soup with your favourite starch, such as jasmine rice or pasta noodles. Garnish it with freshly chopped green onions and cilantro (or flat-leaf parsley).
If you want an extra kick of flavor, add Sriracha or lime juice just before serving! Enjoy!
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
INSTRUCTIONS
- Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Sauté diced onions for 2-3 minutes until translucent. Add minced garlic and cook for another 2 minutes. Then, add sliced pork, 1/2 teaspoon Kosher salt, and a pinch of ground black pepper. Sauté until the pork is halfway cooked.
- Pour 3 cups of water into the pot and cover it. Bring to a rolling boil over high heat. Note: If you're omitting coconut milk, add an extra 1 to 1½ cups of water. Once boiling, remove the lid and add the cubed pumpkin.
- Next, add M.S.G., chili flakes (if using), and fish sauce. Gently stir the soup, cover with the lid, and let it boil for another few minutes, approximately 3 minutes.
- Remove the lid and gently pour in the coconut milk, then lower the heat to medium. Adding the coconut milk later keeps it creamier. Once it simmers with the broth, season with salt or fish sauce to taste (if needed). The soup is ready when the pumpkin is fork-tender and the pork is fully cooked.
- Serve the soup alongside your favourite starch, such as jasmine rice or pasta noodles. Garnish it with freshly chopped green onions and cilantro (or flat-leaf parsley). For an extra kick of flavour, consider adding Sriracha or lime juice just before serving!
Tips
- Pie pumpkin (sugar pumpkin) is sweeter and denser, making it ideal for soup. However, carving pumpkin, while less sweet and more fibrous, can also be great for using up leftovers.
- Adjust your cooking time based on the type of protein you are using. For instance, add shrimp near the end of the cooking process to prevent it from becoming rubbery and tough. If you are using chicken, reduce your cooking time by 5 – 10 minutes as chicken cooks faster than pork.