Easy Vietnamese Pork & Pumpkin Soup with Coconut Milk -

Easy Vietnamese Pork & Pumpkin Soup with Coconut Milk

Course: Main Course, Soup

Cuisine: Vietnamese

Diet: Gluten Free

Keyword: Fall, hearty, pork, soup

Prep Time: 10

Cook Time: 20

Servings: Servings

Calories: 332kcal

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!

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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

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Instructions

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!

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Notes

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!

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 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.

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