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Pumpkin Soup (Bí Đỏ) with Fried Shallots
- Serves
6 to 8
- Difficulty
Easy
By Tung Nguyen, Katherine Manning, Lyn Nguyen and Elisa Ung
Published 2021
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 2½ lb
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.
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