Pumpkin Soup (Bí Đỏ) with Fried Shallots

Name: Pumpkin Soup (Bí Đỏ) with Fried Shallots
Yield: Serves 6 to 8
Cuisine: Vietnamese
Ingredients: ½ tsp Accent Flavor Enhancer (optional); 9 cups [2.1 L] Hy Vong Stock, hot or warm; ½ small sweet onion, chopped; 2½ lb [1.2 kg] calabaza squash, seeded, peeled, and cut into 1 in [2.5 mm] cubes (about 8 cups [2 L]); ¼ cup [55 g] crystallized (also known as candied) ginger, minced; 1 tsp kosher salt; ¼ cup [60 ml] fish sauce; ¾ cup [180 ml] heavy cream or coconut milk; 4 green onions, thinly sliced, for garnish; 1½ tsp curry powder; ½ cup [22 g] Fried Shallots, for garnish

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

Tung served Hy Vong customers this version of the soup her Bà Nội taught her to make when she was a child. Calabaza squash is also known as West Indian pumpkin. Kabocha or butternut squash are fine substitutes.

Ingredients

9 cups [2.1 L] Hy Vong Stock, hot or warm
2½ lb [

Asia
Vietnam
Southeast Asia
Gluten-free
Soup

Method

In a large pot, combine the stock, squash, onion, ginger, fish sauce, salt, and Accent (if using). Bring to a boil over high heat. Lower the heat and simmer, without stirring, until the squash is tender, 5 to 10 minutes. Remove from the heat and stir in the curry powder. Let cool for at least 5 minutes, then stir in the cream. Ladle into bowls and garnish with the green onions and shallots.