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

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!

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Notes

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.

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