Vietnamese Pumpkin Soup (Vegan)

This Vietnamese Pumpkin Soup holds a special place in my heart as a comforting dish from my childhood, ideal for the cozy seasons of fall and winter. This is my vegan take on this beloved soup, enriched with earthy shiitake mushrooms and savory crumbled tofu.

With fall rolling in, it's time to cozy up with comforting soups and loads of pumpkin goodness! In Vietnam, we love our pumpkin and squash soups on the side with rice, taking me right back to my childhood. While traditional Vietnamese Pumpkin Soups use minced pork, this vegan twist swaps it out for thinly sliced shiitake mushrooms and crumbled tofu to capture those meaty flavors and textures!

Unlike Western soups that often get blended, Vietnamese soups keep things chunky, letting you savor the crunch and freshness of the veggies. It's all about that delicious, snug vibe, making it a perfect pick for the chillier fall and winter months.

For more Vietnamese soups & stews, check out my Vietnamese Eggplant and Tomato Soup or Mushroom Corn Soup!

For more delicious Vietnamese recipes, check out my ebook!

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• Why You'll Love This Recipe
• Ingredients
• Instructions
• How to serve
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Why You'll Love This Recipe

This Vietnamese Pumpkin Soup is:

• Ideal for the Cozy Seasons: Embrace the cozy essence of fall and winter with this soup that beautifully captures the abundance of pumpkin and squash, delivering a blend of warmth and comfort.
• Easy and Quick to Make: Crafted for convenience, this recipe requires under 30 minutes, making it a go-to option for those busy weeknights when a quick, satisfying meal is a must.
• Adaptable to Your Taste: Versatility is key here! Feel free to swap out Kabocha squash with pumpkin, butternut squash, or even sweet potato, allowing you to tailor the dish to your preferences.
• Nutritious Harmony: Serve this soup alongside rice and a complementary side for a well-rounded, nourishing meal packed with essential vitamins and nutrients, creating a balanced culinary experience.

Ingredients

• 1 kg kabocha squash
• 100g shiitake mushrooms, thinly sliced
• 150g firm tofu, crumbled
• 1 teaspoon salt
• 1 teaspoon mushroom seasoning
• 2 garlic cloves, minced
• 1 teaspoon oil
• 3 cups water
• Scallions, thinly sliced
• Cilantro, thinly sliced
• Black pepper, to taste

Instructions

Peel and cut the kabocha squash into evenly sized cubes.

Crumble the tofu and season with ½ teaspoon salt.

In a pot over medium heat, add oil and minced garlic. Sauté until fragrant.

Add the crumbled tofu and stir for 1 minute.

Incorporate the sliced shiitake mushrooms and kabocha squash cubes into the pot, followed by water.

Season the soup with the remaining salt and mushroom seasoning.

Cover with a lid and simmer on low heat for about 15 minutes, or until the squash is tender.

Garnish with scallions, cilantro, and a dash of black pepper.

Serve with warm rice as a side dish or enjoy on its own.

How to serve

I love to serve this Vietnamese Pumpkin Soup with a side of rice and tofu side dish such as Vietnamese Fried Tofu with Scallions or Vietnamese Tofu with Tomato Sauce!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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