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VIETNAMESE PUMPKIN SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

18.353 g

Sodium (mg)

983.994 mg

Vitamin A (IU)

15014.03 IU

Saturated Fat (g)

15.501 g

Energy (kcal)

279.959 kcal

Fat (g)

23.453 g

Trans Fat (g)

0.002 g

Salt (g)

2.467 g

Calcium (mg)

71.795 mg

Monounsaturated Fat (g)

5.664 g

Cholesterol (mg)

0.008 mg

Iron (mg)

4.314 mg

Vitamin C (mg)

40.368 mg

Fibre (g)

1.373 g

Sugars (g)

6.17 g

Protein (g)

5.51 g

Potassium (mg)

872.304 mg

Total

73.413 g

3935.974 mg

60056.121 IU

62.006 g

1119.836 kcal

93.811 g

0.009 g

9.87 g

287.182 mg

22.656 g

0.034 mg

17.256 mg

161.471 mg

5.493 g

24.68 g

22.04 g

3489.215 mg

  • 1 Knorr Vegetable Stock Cube
  • 650 ml water
  • 1 kg pumpkin (cut into cubes)
  • 20 g shallots (chopped)
  • 20 g garlic (chopped)
  • 20 g slices ginger (chopped)
  • 2 green chilli (chopped)
  • 1 stalk lemon grass (chopped)
  • 2 kaffir lime leaves
  • 1 small stalk pandan leaf
  • 2 tbsp cooking oil
  • 2 tbsp fish sauce
  • 300 ml coconut milk *nutrition tip – Coconut Milk can be replaced with fresh milk
  • mint leaves
  • basil leaves
  • coriander leaves
  • 1 Boil water with KNORR VEGETABLE CUBE to obtain a clear vegetable stock.
  • 2 Heat another pot with oil and stir fry chopped ingredients until fragrant.
  • 3 Add vegetable stock, pandan leaf, lime leaves and pumpkin.
  • 4 Bring to boil again. Lower heat and simmer until pumpkin is cooked and tender.
  • 5 Use a soup blender to blend the soup to puree.
  • 6 Reheat soup. Add coconut milk and fish sauce.
  • 7 Garnish with mint, basil and coriander leaves.