Vietnamese Pumpkin Soup with Pork: A Comforting Recipe

Vietnamese pumpkin soup, often called canh bí đỏ, is a home-style soup of tender pumpkin simmered in a light, savory broth, commonly with ground pork and fresh herbs. It is simple to make, and the pumpkin softens into the broth while fish sauce, scallions, and cilantro give the bowl a bright, distinctly Vietnamese finish.

Ingredients

1½ lb (680 g) pumpkin or winter squash, peeled, seeded, and cut into 1-inch (2.5 cm) pieces; kabocha, red kuri, or sugar pumpkin work well
8 oz (225 g) ground pork
1 tbsp (15 ml) neutral oil, such as canola
1 medium shallot, about 1½ oz (40 g), finely minced
1 garlic clove, about ¼ oz (3 g), finely minced
6 cups (1.4 L) low-sodium chicken broth or water
1 tbsp (15 ml) fish sauce, plus up to 1 tsp (5 ml) more to finish
½ tsp (2.5 g) fine salt, or less if using salted broth
¼ tsp (0.5 g) freshly ground black pepper
2 scallions, about ¾ oz (20 g), thinly sliced
¼ cup (10 g) loosely packed cilantro leaves and tender stems, roughly chopped

Instructions

Prepare the pumpkin. Peel it with a sturdy vegetable peeler or carefully remove the skin with a chef’s knife. Scoop out the seeds and stringy center, then cut the flesh into even pieces about 1 inch (2.5 cm) across. Similar-sized pieces cook at the same rate; smaller pieces soften faster and may break apart in the soup.
Soften the aromatics. Heat the oil in a medium, heavy-bottomed pot over medium heat. Add the minced shallot and cook for about 2 minutes, stirring, until softened and fragrant but not browned. Stir in the garlic and cook for 30 seconds. If the garlic starts to brown, lower the heat so it stays sweet rather than bitter.
Cook the pork safely. Add the ground pork, salt, and black pepper. Break the meat into small pieces with a spoon and cook for 6 to 8 minutes, stirring often, until it is no longer pink and has reached 160°F (71°C); the USDA FSIS safe minimum temperature for ground pork is 160°F (71°C), checked with a food thermometer. Keep the pieces small so they distribute evenly through the broth.
Season and add the broth. Stir in 1 tablespoon (15 ml) fish sauce, then pour in the broth or water. Bring the liquid to a gentle boil over medium-high heat, which usually takes about 2 minutes. Skim off any foam if you want a clearer-looking broth, though it is not necessary for flavor.
Simmer the pumpkin. Add the pumpkin and lower the heat to maintain a steady, gentle simmer. Cook uncovered for 14 to 16 minutes, stirring once or twice, until a knife slides into a piece easily but the pumpkin still holds its shape. Check a larger piece rather than relying only on the smallest cubes. Avoid a hard boil, which can knock the pumpkin apart.
Finish and serve. Taste the broth. Add up to 1 teaspoon (5 ml) more fish sauce if it needs savory depth, or a little salt if you used water or very low-sodium broth. Stir in the scallions and cilantro just before serving. Ladle the soup into bowls while hot, making sure each serving has both pumpkin and pork.

Tips

Choose squash that keeps its shape. Kabocha and red kuri have dense flesh and a sweet, nutty flavor; sugar pumpkin is a good option if it is firm and meant for cooking. Butternut squash also works, though it is a little less starchy and gives the soup a milder, smoother impression. Avoid carving pumpkins, which can be watery and less flavorful.
Make peeling easier and safer. Winter squash can be awkward to handle. Set it on a stable cutting board, trim a thin slice from the bottom so it sits flat, and cut it into manageable sections before removing the skin. A sharp knife and steady board are safer than trying to wrestle with a whole, rolling pumpkin.
Season gradually. Fish sauce and broth vary in saltiness, so add the measured amount first and make the final adjustment after the pumpkin is cooked. If you substitute soy sauce or tamari for fish sauce, begin with 2 teaspoons (10 ml), taste, and add more only if needed; the soup will taste less fishy and somewhat different in character.
Keep the simmer gentle. A rolling boil can break up tender pumpkin and make the broth cloudy. If the pieces are done before you are ready to eat, turn off the heat rather than continuing to boil them. The pumpkin will continue to soften a little in the hot liquid.

Serving Suggestions

Serve the soup hot as part of a Vietnamese-style family meal, with steamed jasmine rice and a simple vegetable dish. The broth is light enough to sit alongside stir-fried greens, sautéed morning glory, or a plate of crisp cucumber and herbs. For a more filling bowl, spoon rice into the serving bowl first and ladle the soup over it, or serve rice separately so everyone can choose.

Offer extra sliced scallions, cilantro, and freshly ground black pepper at the table. A small dish of fish sauce with sliced fresh chili can be served on the side for guests who want a saltier or hotter finish. Lime is not essential, but a small squeeze can add a tangy contrast; use it sparingly so it does not cover the pumpkin’s sweetness. Since the soup is already seasoned with pork and fish sauce, it usually needs no additional dipping sauce.

Variations

Use shrimp instead of pork: For a seafood version, replace the ground pork with about 8 oz (225 g) peeled, deveined shrimp. Cook the shallot and garlic as directed, add the broth and pumpkin, and simmer until the pumpkin is nearly tender. Add the shrimp for the final few minutes and cook until opaque and 145°F (63°C) at the thickest part, checked with a food thermometer; USDA FSIS lists 145°F (63°C) as the safe minimum for fish and seafood. Shrimp release a different flavor, so taste before adding extra fish sauce.

Make it without meat: Leave out the pork and use vegetable broth or water. Add 6 oz (170 g) sliced firm tofu for a soft, mild addition, or add 4 oz (115 g) sliced mushrooms for more savory flavor. Brown the mushrooms in the oil before adding the aromatics. For a vegetarian seasoning, use a vegetarian fish-sauce alternative or a little soy sauce; the result will not taste exactly like the pork-and-fish-sauce version, but it will still make a pleasant pumpkin soup.

Adjust the herbs and spice: Cilantro is a common fresh finish, but some cooks prefer scallions alone or add a small amount of chopped Vietnamese coriander if it is available. That herb is less common in many grocery stores; cilantro is the practical substitute, with a softer and less peppery flavor. For heat, add thinly sliced fresh chili to individual bowls rather than the pot, so the soup stays mild for everyone else.

Try another pumpkin texture: If you like a thicker, more rustic soup, mash a few cooked pieces against the side of the pot and stir them into the broth. For distinct chunks, do not mash them and remove the pot from the heat as soon as they are tender. Avoid blending the whole pot unless you specifically want a purée; the traditional-style home soup is usually served with visible pieces of pumpkin and meat.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. The soup keeps for 3 to 4 days in the refrigerator. If you expect leftovers, store the soup without the fresh cilantro if possible, then add freshly chopped herbs when serving; the herbs lose their color and fresh flavor during storage.

Reheat only the portion you need in a saucepan over medium-low heat, stirring gently until steaming hot throughout. Add a splash of water or broth if the soup has thickened, and avoid vigorous boiling so the pumpkin does not disintegrate. For food safety, leftovers should reach 165°F (74°C) when reheated; check with a food thermometer. You can also reheat a serving in the microwave in a microwave-safe bowl, stirring partway through and checking the temperature in more than one spot.

To freeze, cool the soup promptly, transfer it to freezer-safe containers, and leave a little room for expansion. Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Pumpkin may become softer after freezing and thawing, so the texture will be less firm, but the soup remains suitable for a bowl or for spooning over rice.

Frequently Asked Questions

What is Vietnamese pumpkin soup called?

It is commonly called canh bí đỏ, meaning pumpkin or squash soup. In Vietnamese home cooking, canh refers broadly to a soup served with a meal, and recipes differ by household and region. Ground pork, shrimp, or other seasonings may be used, so there is not just one fixed version.

Can I use canned pumpkin?

Canned pumpkin purée is not a direct substitute for fresh pumpkin pieces in this recipe. It dissolves into the broth and changes the soup into a smooth, thick purée. If that is the texture you want, use plain unsweetened pumpkin purée, add it gradually to the broth, and reduce the liquid to suit; do not use pumpkin pie filling, which contains sugar and spices.

Can I make the soup ahead?

Yes. Cook the soup through the pumpkin-simmering step, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat gently to 165°F (74°C), then add fresh scallions and cilantro. The pumpkin may soften more on reheating, so stop cooking it when it is just tender if you know you will serve the soup later.

What can I use instead of fish sauce?

Soy sauce or tamari can replace fish sauce in a pinch. Start with 2 teaspoons (10 ml), then taste before adding more because brands and broths differ in saltiness. The soup will lose fish sauce’s fermented, savory aroma and taste more like a soy-seasoned broth. A vegetarian fish-sauce alternative is another option when you want to avoid fish.

How do I keep the pumpkin from falling apart?

Cut it into even pieces about 1 inch (2.5 cm) wide, keep the soup at a gentle simmer, and begin checking for tenderness after 14 minutes. Take the pot off the heat as soon as a knife enters easily. Very ripe or softer squash may cook faster, while dense kabocha can take a little longer.

Is the soup meant to be a main dish or a side?

It can be either. In a meal with rice and several shared dishes, it is often served as one soup among other components. A generous bowl with extra pork and rice can also make a simple main meal. Adjust the amount of rice or side dishes to match how substantial you want the serving to be.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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