Vietnamese Kabocha Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)

#pumpkin #soup #VietnameseFood #VietnameseRecipes
Vietnamese Kabocha Squash/Pumpkin Soup with Minced Shrimp (Canh Bí Đỏ Nấu Tôm Băm)
A classic and simple Vietnamese kabocha squash or pumpkin soup with minced shrimp. A hearty soup that's perfect for the fall and winter months.
INGREDIENTS
Shrimp Marinade
10 large shrimp (size 21-25; peel, devein; finely mince into paste)
3 green onions/scallions (thinly slice; separate whites/greens)
4 large cloves garlic (finely dice; divided)
½ teaspoon sea salt
½ teaspoon granulated sugar
½ teaspoon chicken bouillon powder
¼ teaspoon ground black pepper
Soup
2 tablespoons vegetable oil
One small kabocha squash (about 1-½ lbs)
1-½ quarts water or vegetable/bone stock
1 teaspoon sea salt
1 teaspoon granulated sugar
1 teaspoon chicken bouillon powder
1 teaspoon fish sauce
⅛ teaspoon (pinch) ground black pepper
INSTRUCTIONS
In a medium bowl, mix shrimp paste with whites of green onions, half of the garlic, salt, sugar, chicken bouillon powder, and ground black pepper. Set aside.
Cut the kabocha squash in half. Remove the seeds with a large metal spoon. Cut the kabocha flesh into 1-inch cubes. I like to leave the skin on, which tastes amazing, but you can cut it away if preferred.
In a medium pot, heat oil on medium-high. Add remaining garlic and saute until fragrant (about 20 seconds). Add water/stock. Bring the pot to a boil. Add cubed kabocha squash and cook on a low simmer for 10 minutes.
Scoop shrimp paste into small balls and drop directly into the pot. Continue to cook for 5 more minutes on a low simmer or until kabocha squash is chopstick-tender and shrimp balls are floating, which indicates that they are cooked through.
Season to taste with salt, sugar, chicken/mushroom bouillon powder, and fish sauce. When ready to serve, garnish with the green part of green onions/scallions and a sprinkle of ground black pepper.
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[@doodahgurlie]

I love it! It's been so long since I ate this as a child and it brings back memories of when my parents used to cook pumpkin soup for me. Thank you for sharing!

[@hoanpham2757]

I am from the North and never had this soup until I came to America and I love it. Thank you for sharing this❤️

[@pinnacletrade2711]

I can't wait to try this! Thx for sharing 8

[@hangbronsink2131]

Great video! ❤thank you!

[@two.m0nsters]

I roast & purée Kabocha and keep it in our refrigerator. We use it for soup, bread, flan, and cake. It adds pretty color to everything.

[@v2pham]

Kabocha flan? I must try that!

[@katelyn285]

Just found your channel, love the video style! So calming and soothing. The soup looks so good!

[@v2pham]

Thank you 🤗

[@kate8268]

More soup recipes please

[@hollyyates6990]

Hello! Excited to try this soup out for the fall. It will be my first time using Kabocha in a soup.

[@v2pham]

Hello! I hope you enjoy 😊

[@zahraparveen3651]

The video is beautiful. Can you please tell me what I could replace the sugar with? I’m trying to avoid white sugar as much as I can

[@v2pham]

You can leave it out completely.

[@kittywoofbounce]

can any pumpkin work for the soup?

[@v2pham]

Yes it will.

[@kittywoofbounce]

@@v2pham it tastes the same!
First time making it but with a couple of substitutes. Regular orange pumpkin and leftover dried shrimp. Tastes great with a side of white rice 🍚