Pumpkin soup with ground pork.

Ingredients: serves 4-6 portions

-          400 g pumpkin, peeled ,washed and drained, cut into 1-1.5 inch cubes or the desired size.

-          200 g lean pork, ground or finely chopped.

-          100 ml pork broth ( optional)

-          1 liter clean water

-          2 cloves garlic, peeled and finely chopped

-          2 stalks scallion, washed, green crisp part only, sliced into thin rings

-          2 stalks fresh rice paddy herb,( called ngò om in Vietnam), trim ½ inch of the stems, washed, finely chopped

-          1 tablespoon cooking oil

-          1/2  teaspoon table salt

-          2 teaspoons granulated sugar

-          1 teaspoons broth mix ( Magiee or Knorr)

-          1 tablespoon fish sauce

-          ½  teaspoon ground pepper

For the marinade:

•  2 cloves shallot, peeled and finely chopped
• 1 teaspoon broth mix
•  ½  teaspoon granulated sugar
•  ½ teaspoon ground pepper
• 1 teaspoon sesame oil

Preparation:

Place the ground lean pork in a mixing bowl. Add the marinade ingredients. Stir to combine well and set aside for 10 minutes to marinate.

Cooking:

1.      Pour the oil into a pot and heat over medium. When the oil is hot, add the chopped garlic. Stir for about 15-20 seconds until aromatic, then add the pork. Stir-fry for 2-3 minutes, until the pork turns white and nearly cooked. 

2.      Add the pork broth and water. Increase the heat to medium hight and bring to a boil. 

3.      Add the pumkin cubes and bring to a boil. Use ladle to remove any scum or froth that rises to surface. Cover the pot 

4.      Return the flame to medium low, and cook for 30 minutes or until pumpkin pieces are tender. 

5.      Season with table salt, granualted sugar, broth mix and fish sauce. Taste to suit your flavor. 

6.      Turn off the heat. Finally­, add the chopped rice paddy herb and sliced scallion.

Serving:

-          Ladle the pumpkin soup in a large bowl. Sprinkle with ground pepper.

-          Eating with warm rice.

Posted in: Soups