Preparation materials
300g pumpkin
200g fresh shrimp
1 shallot
Scallions, cilantro
fish sauce, seasoning powder, salt, pepper, cooking oil
800ml filtered water
How to do
Step 1: Pre-processing ingredients
Peel pumpkin, remove seeds, wash and cut into bite-sized pieces. Do not cut too small because pumpkin is easily mushy when cooked.
Wash shrimp, peel, remove heads and remove black veins on the back. You can lightly chop shrimp or leave them whole as you like. Peel shallots, mince. Wash scallions and cilantro, cut into small pieces.
Step 2: Marinate shrimp
Put shrimp in a bowl, marinate with a little fish sauce, seasoning powder, pepper and minced shallots for about 10-15 minutes.
Light marinade helps shrimp absorb the flavor but still retains its natural sweetness when cooking soup.
Step 3: Pre-stir-fry shrimp
Place the pot on the stove, add a little cooking oil and heat up. Sauté the remaining shallots until fragrant, then add shrimp and stir quickly until shrimp are firm and turn pink.
Do not stir-fry shrimp for too long to avoid making the shrimp dry.
Step 4: Cook the soup
Put filtered water in a pot, bring to a boil, then add pumpkin. Lower heat, cook for about 10-12 minutes until pumpkin is soft.
Season with fish sauce, seasoning seeds and a little salt to taste. During cooking, if there is foam rising, gently remove it to make the broth clearer.
Step 5: Complete the dish
When the pumpkin is soft, turn off the heat, add scallions, cilantro and a little ground pepper. Scoop the soup into a bowl, serve while still hot.
Pumpkin soup with shrimp has a mild sweet taste, beautiful colors, suitable for eating with white rice in family meals, especially on days when you want a light and easy-to-cook soup.
