This pumpkin soup is one of my favorite soups ever yet I, strangely enough, rarely eat it. Perhaps because I used to be the only child at home who actually liked eating this soup, so my mom would only cook it for me. It’s extremely delicious and healthy, not to mention easy to make it’s almost ridiculous.
400 g ground pork (or ground chicken) 1/4 of a pumpkin pepper sugar garlic/garlic powder Vietnamese fish sauce rapeseed oil scallions coriander
Marinate the ground pork with chopped scallions, sugar, pepper and garlic. Rinse the pumpkin and chop it into manageable chunks, leaving the skin on because it’s easier to peel the skin off when the pumpkin is fully cooked.
Heat the pot and add a few tablespoons rapeseed oil and sauté the minced meat until it’s cooked. Add the pumpkin chunks and (boiling) water (enough to cover every single pumpkin chunk and a little more).
Cover the pot, bring to boil, reduce heat to barest simmer and cook for about 15 minutes (maybe 5-10 if you add boiling water). Skim off the foam that forms on the top constantly.
I don’t know how many tablespoons fish sauce I added, perhaps 4-6 tablespoons? Just taste the soup and add more water if it’s too salty. The fish sauce shouldn’t be way too overpowering. Add more sugar and pepper to taste.
Soups always taste better the longer you let them simmer, so feel free to let it simmer for as long as you can resist. Add lots of chopped coriander and scallions before serving the soup with Jasmine rice.
My mom used to make this soup with mung beans and shrimps too, which offer a delicious enhancement to the taste.