Simple Pork and Pumpkin Soup Recipe with Coconut Milk - Perfect Winter Comfort Food

Craving a comforting, hearty soup? 🥣 Inspired by authentic Vietnamese soup flavours (with a twist of creamy coconut milk), this recipe is packed with tender pork shoulder, sweet sugar (pie) pumpkin, and a savoury kick. It’s the ultimate way to use up leftover pumpkin from pie-making or carving. Plus, it’s a done-in-30-minute soup—ideal for busy weeknights or a quick meal. Customize it with your favourite protein, add a spicy touch, and serve it with rice or noodles for a complete, soul-warming dish. Perfect for fall or winter! 🧑‍🍳 Ingredients (Serves 4): 2 Tablespoons vegetable oil, or peanut oil 1½ cups yellow cooking onion (1 large), peeled and diced 3 cloves garlic, peeled and minced or pressed ½ cup pork shoulder (or your preferred protein, sliced into bite size pieces ½ teaspoon Kosher salt ¼ teaspoon ground black pepper 3 cups water 4 cups fresh, uncooked Pie Pumpkin (half of a medium size), trimmed, halved, seeded, peeled and cubed into bite-size pieces 1 teaspoon M.S.G., optional ½ teaspoon dried Chili flakes, optional 2 Tablespoons premium Fish Sauce, such as Red Boat 1¾ cup Coconut milk (one 400 mL can), full fat preferred Instructions: