Pumpkin Soup (Bí Đỏ) with Fried Shallots

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Mango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dream

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.



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.