Pumpkin Soup with Vegetables and Fish Cakes

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.