Pumpkin Soup with Vegetables and Fish Cakes
A comforting Vietnamese-style soup with sweet pumpkin, tender fish cakes, and a medley of colorful vegetables in a light, savory broth.
- Total time
- 30 min
- Servings
- 4
- Calories
- 220
- Protein
- 15g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Peel and dice the 400g pumpkin into 2cm cubes. Peel and slice the 1 carrot and 1 small radish into thin rounds. Cut the 150g broccoli into small florets.
Step 2
In a large pot, bring the 1.5 liters water to a boil over high heat. Add the pumpkin, carrot, and radish, then reduce heat to medium and simmer until the pumpkin is fork-tender, about 10 minutes.
Step 3
Add the 200g fish cakes and 150g broccoli to the pot. Continue simmering until the fish cakes are heated through and the broccoli is bright green and crisp-tender, about 5 minutes.
Step 4
Stir in the 2 tbsp fish sauce and taste, adding more if needed. The broth should be savory and slightly sweet from the pumpkin.
Step 5
Slice the 2 green onions thinly. Ladle the soup into bowls and garnish with the green onions. Serve hot.
Tools you’ll need
- large pot
- knife
- cutting board
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
