Photograph of the finished Pumpkin and Peanut Soup

Vietnam · Canh bí đỏ đậu phộng

Pumpkin and Peanut Soup

45 min Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 2.2 lb
  • Photograph of Roasted peanuts Roasted peanuts 8.5 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Fish sauce Fish sauce 3 ¼ tbsp
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Oil Oil ¼ cup
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the peanuts for 4 hours, then cook them separately with 500 ml of water for 35 minutes, or until they are soft to the touch.
  2. 2 Cook the peanuts first and separately because peanuts require three times the cooking time of pumpkin.
  3. 3 Sauté the shallots, then add the diced pumpkin and stir-fry for 3 minutes.
  4. 4 Pour all the peanut boiling water into the pot and cook for 15 minutes until the pumpkin is soft.
  5. 5 Mash a few pieces of pumpkin to thicken the soup, season with fish sauce, then sprinkle with chopped scallions and pepper.

With an appliance

  • Pressure cooker 25 min

    Replace step 1: cook the soaked peanuts with 500 ml of water under high pressure for 10 minutes, then release the pressure naturally for 8 minutes, retaining the water; step 4 still involves cooking the pumpkin with the lid open for 15 minutes to easily control the consistency.

Start cooking