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–+ servings

Vietnamese Pumpkin Soup Recipe

Vietnamese pumpkin soup (canh bi do) – golden pumpkin pieces and minced pork in a light, clear broth in rustic clay bowl.
An easy Vietnamese pumpkin soup recipe with ground pork and light seasoning, ready in 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 2

Equipment

  • Measuring spoons and cups
  • Knife and cutting board
  • Medium pot or soup pot
  • Strainer (optional) if you want to skim off the foam or strain the broth for extra clarity.
  • Ladle

Ingredients

  • 1 tbsp oil
  • 2 cloves garlic minced or finely chopped
  • 200 g ground pork
  • ½ tbsp chicken bouillon powder
  • ½ tsp white pepper powder
  • 500 ml water
  • 500 g pumpkin cut into larger chunks
  • 3 green onions roughly chopped, garnish to taste
US Customary - Metric

Instructions

  • Mix the ground pork with chopped green onions, chicken bouillon powder, and white pepper powder in a mixing bowl.
  • Heat oil in a non-stick pot over medium-low heat. Add the minced garlic and sauté until golden and fragrant.
  • Add the pork mixture and cook while breaking it apart, it's fine if it's still a little pink.
  • Pour in the water and add the pumpkin chunks. Let everything simmer (not boil) for 10–15 minutes, or until the pumpkin is tender but not falling apart. Serve warm and garnish with more green onions and cilantro if desired.

Video

Nutrition Facts
Vietnamese Pumpkin Soup Recipe
Amount per Serving
Calories
336
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
72
mg
24
%
Sodium
 
370
mg
16
%
Potassium
 
1153
mg
33
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
20
g
40
%
Vitamin A
 
21290
IU
426
%
Vitamin C
 
24
mg
29
%
Calcium
 
82
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Nutrition information is provided as a courtesy and should be considered approximate.