This is my go to soup to serve with rice and meat dishes every fortnight. In Australia, we usually have fresh pumpkin all year round so it was a soup that I frequently ate in my household.
This soup is generally served with chicken meat, but I usually don’t like to add extra meat to my soup (apart from bones) since I always serve my soup with a meat dish.
Because the pumpkin and carrot have natural sugars in them, no extra sugar is needed in this soup making this an extremely healthy soup!
Note** Growing up, any soup dish (canh) was considered to be healthy. Because of this, I like to season my soups very minimally to be able to taste the natural flavours of the vegetable and also reduce my salt and/sugar intake. As with all recipes, adjust and re-season to your liking! 🙂
- 350g kent pumpkin, skin removes and cut into 3x3cm cubes
- 250g carrot (about 2 medium sized), cut into bite-size pieces
- 3 chicken bones (thighs) + 400mL water to boil bones
- 1L of water
- ¼ tsp fish sauce (Viet Huong brand)
- ⅛ tsp salt
- coriander and spring onion to garnish, chopped
- ¼ tsp salt (added towards the end)
- ⅛ tsp fish sauce (added towards the end)
- In a pot, add 400mL water and bring to a boil
- Add bones and simmer for 5 minutes to remove impurities
- Drain and clean the cooked bones under running water (Rub pieces of blood off from the bones)
- Thoroughly clean the pot
- Add 1L of water to the pot along with cleaned bones, ¼ tsp fish sauce and ⅛ tsp salt, then bring to a boil
- Once boiling reduce heat, and simmer for 30 minutes. Put the lid on top slightly ajar to reduce evaporation of liquid
- Add pumpkin and carrots, bring to a boil, once boiling reduce heat to simmer and cook for a further 15 minutes
- Remove the bones, add ⅛ tsp fish sauce and ¼ tsp salt, stir to dissolve. Serve garnished with chopped coriander and spring onion. Sprinkle with a pinch of pepper