Description
Warm, savory Thai Pumpkin Soup with sausage and herbs—easy and perfect for fall meal prep or freezing for quick weeknight dinners.
Ingredients
Scale
- 1½ lbs pumpkin, chopped into 1½-inch pieces (about 3 cups)
- 1 bunch parsley, use about ⅓ cup of stems for the paste, add some leafy parts to the soup, and reserve a few fresh leaves for garnish.
- 1/4 teaspoon ground white pepper
- 2 tbsp oil
- 7 cloves garlic, minced
- 1 large white onion, chopped
- 1 cup carrots, diced
- 1 large Roma tomato, chopped
- 1 lb sweet Italian sausage, cut into 1 inch pieces
- 2 cups stock (pork or chicken)
- 2 cups water
- 2 tbsp chicken soup base mix (or 1 chicken or pork bouillon cube)
- 1 tbsp fish sauce
- 1 tbsp vinegar
- 1.5-2 teaspoons salt
- 1 jalapeño, chopped
Instructions
- Prep the pumpkin: Carefully cut the pumpkin in half with a sharp knife, scoop out the seeds with a spoon, and peel if desired. Cut into 1-inch cubes and set aside.
- Make the parsley paste: In a small blender, combine parsley stems, garlic, and white pepper. Pulse into a rough paste and set aside.
- Sauté the aromatics: Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onions and cook, cook until translucent and fragrant.
- Add carrots and tomato: Stir in the diced carrots and chopped tomato. Cook until the tomato softens and blends into the base, about 3–4 minutes.
- Brown & seasoned the sausage: Add sausage pieces to the pot, breaking them up with a wooden spoon. Add your parsley-garlic paste, salt and chicken powder. Sauté 1–2 minutes until fragrant.Cook until lightly browned.
- Add the squash and broth: Add chopped pumpkin, zucchini, stock, and water. Stir to combine and bring to a gentle boil.
- Season and simmer: Add fish sauce and vinegar. Lower heat to medium and simmer uncovered for 15 minutes, or until the pumpkin is soft and the broth tastes rich and savory. Add more salt or vinegar to taste
- Finish with herbs: Add fresh parsley leaves before serving for a bright finish. Add hot peppers here if you like some heat. Chopped Thai peppers, Serranos or Jalapenos are fantastic! That's it, done and enjoy!
Notes
- Use any edible pumpkin for this recipe, though I especially love the green-colored varieties for their rich, earthy flavor. The firmer, less watery types make the soup more balanced and hearty. For a sweeter, creamier taste, try butternut squash, buttercup squash, acorn squash, sugar pumpkin, or kabocha squash. All bring their own subtle sweetness and velvety texture to the broth.
- Use cilantro stems instead of parsley — or both! The stems (and even roots, if you can find them) add an incredible depth of flavor and give your broth a more traditional Thai aroma.
- Taste before serving — Thai soups are all about balance. Before ladling your soup, adjust the salt, fish sauce, or vinegar until you taste that perfect blend of salty, savory, and lightly tangy.
- Make a double batch and freeze half. This soup reheats beautifully for busy nights, so you can always have a warm, nourishing meal ready in minutes.
- Prep Time: 20
- Cook Time: 20 minutes
- Category: Fusion
- Method: Stove top
- Cuisine: Thai fusion