There’s something warming about a pot simmering on the stove, especially when it’s filled with vibrant butternut squash and fragrant ground pork. This Vietnamese Pumpkin Soup quickly became one of my go-to weeknight meals when I needed comfort without the fuss of takeout. The rich, golden hue of the squash mingling with the savory notes of garlic and pork is enough to lift anyone’s spirits after a long day.
I discovered this delightful recipe while experimenting with what I had on hand, and trust me, it was a happy accident. Each spoonful bursts with flavor and is surprisingly easy to whip up in just 20 minutes, making it perfect for those busy evenings. Plus, customizing the toppings like fresh scallions and cilantro adds a beautiful touch and enhances the deliciousness. If you’re seeking a weeknight dinner that’s both nutritious and immensely satisfying, look no further—this soup will soon hold a special place in your culinary repertoire.
Why is Vietnamese Pumpkin Soup so irresistible?
Comforting Warmth: This soup envelops you in cozy flavors, perfect for chilly evenings.
Quick Preparation: Ready in just 20 minutes, it’s ideal for busy weeknights!
Flavor Explosion: The combination of butternut squash and ground pork creates an unexpected yet delightful taste.
Customizable Toppings: Add fresh scallions and cilantro to elevate both flavor and presentation.
Healthy and Wholesome: Packed with nutritious ingredients, this soup is guilt-free comfort food.
Enjoy this delicious and satisfying meal tonight, and don’t forget to check out my other easy weeknight meals!
Vietnamese Pumpkin Soup Ingredients
• Dive into this delicious Vietnamese Pumpkin Soup and create a bowl of comfort!
For the Soup Base
- 14 oz butternut squash – peel and cube for a sweet, creamy texture.
- 5 oz ground pork – opt for lean to keep it healthier, adding savory depth to the soup.
- 3/4 teaspoon salt – season to taste; start with less and adjust to your preference.
- Olive oil – use just enough to sauté garlic and pork without sticking.
For the Aromatics
- 2 garlic cloves – minced for a fragrant foundation that enhances all flavors.
For the Broth
- 3 1/4 cup water – a simple base that allows the squash and pork’s flavors to shine.
- 1/2 teaspoon fish sauce (optional) – a dash adds umami, but can be omitted if you prefer.
For the Garnish
- Scallions – thinly sliced to add a fresh, vibrant crunch on top.
- Cilantro – roughly chopped for a bright finish that complements the soup beautifully.
Embrace the flavors of this Vietnamese Pumpkin Soup and enjoy a nourishing bowl that warms the heart!
How to Make Vietnamese Pumpkin Soup
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Chop the Squash: Cut the butternut squash into small pieces, about ½-¾ inch thick. Set these aside and mix the ground pork with ¼ teaspoon of salt for added flavor.
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Sauté the Garlic: Place a large pot over medium heat and add a small amount of olive oil. Once the oil is hot, add the minced garlic and cook briefly until fragrant, about 30 seconds.
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Cook the Pork: Add the seasoned ground pork to the pot. Stir it well while breaking up the meat. Cook until the pork is no longer pink, usually about 3-5 minutes.
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Add Water: Pour in 3 1/4 cups of water and bring it to a boil. Skim off any foam that appears on top, then lower the heat to a gentle simmer. Cover the pot slightly askew and simmer for about 5-10 minutes.
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Incorporate the Squash: Open the lid and add the squash pieces. Increase the heat to a rolling simmer again, skimming off foam before lowering the heat back to a gentle simmer. Cover and cook for 10 minutes, or until the squash is tender to your preference.
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Season and Serve: Taste your soup, adjusting the seasoning with additional salt or fish sauce as desired. Transfer to serving bowls, scatter chopped scallions and cilantro on top, and sprinkle with black pepper. Serve right away while it’s warm and comforting!
Optional: Drizzle with a little more olive oil for extra richness.
Exact quantities are listed in the recipe card below.
Vietnamese Pumpkin Soup Variations
Customize your soup to make it uniquely yours—here are some fun swaps and twists to explore!
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Spicy Kick: Add sliced jalapeños or a dash of chili oil for a fiery burst that elevates the flavor profile.
A touch of heat can invigorate each spoonful, providing a delightful contrast to the sweetness of the squash. -
Vegetarian Delight: Swap ground pork for 5 oz of mushrooms or tempeh to create a hearty, meat-free version.
This option retains a rich umami flavor while contributing to a comforting vegan meal that everyone can enjoy. -
Creamy Texture: Stir in 1/2 cup of coconut milk to introduce a luscious creaminess that pairs beautifully with squash.
Each bowl becomes a rich, tropical retreat, adding layers of flavor that bring warmth to cool evenings. -
Herb Infusion: Experiment by incorporating fresh herbs such as basil or mint to brighten up your soup.
These fragrant additions will not only enhance the aroma but also elevate the overall dining experience with freshness. -
Nutty Crunch: Top your soup with toasted pumpkin seeds or chopped nuts for an added crunch that contrasts beautifully with the silky texture.
This twist creates a lovely textural balance, making each bite delightful and satisfying. -
Citrus Zing: A splash of lime or lemon juice just before serving can brighten up the flavors and complement the dish’s richness.
It’s the perfect final touch that brings everything together, refreshing each mouthful perfectly. -
Roasted Squash: Roast butternut squash instead of boiling it for a deeper, caramelized flavor that adds complexity to the soup.
This gives the soup a delightful sweetness and a rich, roasted aroma—simply irresistible! -
Savoury Broth: Replace water with chicken or vegetable stock to deepen the flavor while keeping your soup wholesome.
This simple switch can elevate your dish and provide an extra layer of taste that will have everyone asking for seconds!
How to Store and Freeze Vietnamese Pumpkin Soup
Fridge: Store leftover soup in an airtight container for up to 3 days. Allow it to cool before sealing to avoid condensation.
Freezer: Freeze soup in freezer-safe containers for up to 3 months. Leave some space at the top as it may expand when frozen.
Reheating: Thaw overnight in the fridge and reheat on the stove over medium heat, stirring occasionally until heated through. Add a splash of water if it seems too thick.
Additional Tips: For optimal flavor, consume the Vietnamese Pumpkin Soup within the first month of freezing.
Make Ahead Options
These Vietnamese Pumpkin Soup is perfect for meal prep enthusiasts! You can chop the butternut squash and mix the ground pork with salt up to 24 hours in advance, storing them in separate airtight containers in the refrigerator. Additionally, the garlic can be minced and kept alongside the pork for simplicity. When you’re ready to enjoy this comforting bowl of soup, simply sauté the garlic, cook the pork, and add the previously prepped squash and water. This means you can have a warm, delicious meal in mere minutes! Just remember to taste and adjust your seasoning right before serving for the best flavor.
What to Serve with Vietnamese Pumpkin Soup?
Nothing elevates the comfort of a warm bowl of soup like the perfect side dishes to accompany it.
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Crusty Bread: A slice of warm, crusty bread adds a delightful texture for dipping and soaking up the rich broth.
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Crispy Spring Rolls: These add a wonderful crunch and a burst of fresh flavors, contrasting beautifully with the creamy soup.
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Sauteed Greens: Lightly sautéed bok choy or spinach provides a nutritious touch that balances the soup’s richness while adding vibrant color.
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Jasmine Rice: The subtle fragrance of jasmine rice makes a perfect base to absorb the soup, enhancing the meal’s wholesome feel.
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Chili Sauce: A dash of Sriracha or chili oil gives the soup an exciting kick, making each bite even more satisfying.
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Herbal Tea: A warm cup of tea, like chamomile or mint, complements the dish’s cozy notes, soothing your spirit after a long day.
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Fresh Fruit Salad: A light, refreshing fruit salad with citrus notes offers a sweet contrast that cleanses the palate beautifully.
Tips for the Best Vietnamese Pumpkin Soup
- Cut Evenly: Ensure butternut squash pieces are uniform in size (½-¾ inch) for even cooking and a consistent texture in your soup.
- Lean Pork: Choose ground pork with a low-fat percentage to keep the soup light while still enjoying savory depth—fatty pork can overwhelm the flavor.
- Watch the Garlic: Sauté garlic only until fragrant; overcooking can lead to a bitter taste that might spoil your delightful Vietnamese Pumpkin Soup.
- Simmer Gently: Lower heat to a gentle simmer after boiling. This allows flavors to meld beautifully without overcooking the squash.
- Adjust Seasoning: Taste your soup before serving; adjust salt or fish sauce according to your preference for a perfectly balanced flavor.
Vietnamese Pumpkin Soup Recipe FAQs
What is the best way to choose ripe butternut squash?
Absolutely! When selecting butternut squash, look for ones that are firm and heavy for their size. The skin should be a deep, even tan with no dark spots all over, which can indicate overripeness. A good squash will feel smooth and have a matte finish, not shiny!
How long can I store Vietnamese Pumpkin Soup in the fridge?
You can store your delicious Vietnamese Pumpkin Soup in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool to room temperature before sealing the container to prevent condensation, which can make your soup watery.
Can I freeze Vietnamese Pumpkin Soup?
Yes, you can! To freeze, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion (about an inch). It can last up to 3 months in the freezer. When you’re ready to eat, simply thaw overnight in the refrigerator and reheat on the stove over medium heat. If it seems too thick on reheating, just add a splash of water!
What if my soup comes out too thick or thin?
No worries! If your Vietnamese Pumpkin Soup turns out too thick, simply add a bit of water or broth while reheating to reach your desired consistency. If it’s too thin, let it simmer uncovered on medium-low heat for a few extra minutes to thicken up. Remember, it’s all about making it to your liking!
Are there any dietary considerations I should keep in mind?
Absolutely! If you’re cooking for someone with food allergies, ensure that your ingredients are free from those allergens. For instance, if you’re serving this soup to someone allergic to fish, you might want to omit the fish sauce entirely. Additionally, keep in mind that while ground pork is delicious, you could substitute it with ground turkey or even a plant-based meat alternative for a lighter or vegetarian option.
How can I enhance the flavor of my soup?
Very! You can elevate your Vietnamese Pumpkin Soup by adding a squeeze of fresh lime juice just before serving for a zesty kick. Another option is to toss in a tablespoon of soy sauce or miso for an added depth of umami. Topping with toasted sesame seeds or adding a drizzle of coconut milk right before serving can also create an extra layer of flavor and creaminess. Enjoy experimenting!
Delicious Vietnamese Pumpkin Soup That's Comfort in a Bowl
Ingredients
Equipment
Method
- Chop the butternut squash into small pieces, about ½-¾ inch thick. Mix the ground pork with ¼ teaspoon of salt.
- Heat a large pot over medium heat and add olive oil. Once hot, add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the seasoned ground pork to the pot and cook until it's no longer pink, about 3-5 minutes.
- Pour in 3 1/4 cups of water and bring it to a boil. Skim foam that forms and then reduce heat to a gentle simmer, cover the pot slightly askew, and simmer for about 5-10 minutes.
- Add the squash pieces to the pot, increase heat to a rolling simmer, skim more foam if necessary, then cover and cook for 10 minutes until squash is tender.
- Adjust the seasoning with additional salt or fish sauce as desired. Transfer to bowls, top with scallions, cilantro, and a sprinkle of black pepper. Serve hot!