Quick Recipe Version (TL;DR)
Quick Ingredients
- 600 g kabocha squash (about 4 cups), peeled and 3/4-inch cubes
- 250 g medium shrimp (31/40), peeled, deveined, chopped
- 4 cups (1 L) low-sodium chicken stock or water
- 2 tbsp fish sauce, divided (plus more to taste)
- 1 small shallot (30 g), minced
- 1 small garlic clove, minced (optional)
- 3 scallions, thinly sliced (whites and greens separated)
- 1 tbsp neutral oil
- 1/2 tsp sugar; 1/4 tsp white pepper; kosher salt to taste
- Cilantro leaves for garnish (optional)
Do This
- 1. Marinate shrimp with 1 tsp fish sauce, 1/8 tsp white pepper, and 1/4 tsp sugar; set aside 10 minutes.
- 2. Prep squash, shallot, garlic, and scallions (keep whites and greens separate).
- 3. In a pot, warm 1 tbsp oil over medium heat; sauté shallot (and garlic) 60 seconds.
- 4. Add shrimp and scallion whites; stir just until shrimp turn opaque at the edges, 30–60 seconds.
- 5. Pour in 4 cups stock, 1 tbsp fish sauce, and 1/4 tsp sugar; bring to a gentle simmer (190–200 F / 88–93 C). Add squash.
- 6. Simmer 10–12 minutes until squash is tender but intact; skim foam. Stir in scallion greens, adjust fish sauce/salt, rest 2 minutes, serve hot with rice.
Why You’ll Love This Recipe
- Comforting and light: a gently sweet, savory broth with tender pumpkin and delicate shrimp.
- Weeknight-easy: one pot, 35 minutes, minimal chopping.
- Balanced flavors: fish sauce, shallot, and scallions give depth without heaviness.
- Perfect side for rice: ladle over or alongside plain jasmine rice for a classic Vietnamese-style meal.
Grocery List
- Produce: Kabocha squash (bí đỏ), shallot, garlic, scallions, cilantro (optional)
- Dairy: None
- Pantry: Medium shrimp, low-sodium chicken stock (or water), fish sauce, neutral oil, sugar, kosher salt, white pepper, jasmine rice (for serving)
Full Ingredients
Pumpkin Prep
- 600 g kabocha squash (about 1.3 lb), peeled if skin is tough, seeded, cut into 3/4-inch cubes (about 4 cups)
Shrimp and Marinade
- 250 g medium shrimp (31/40 count), peeled, deveined; cut into 1/2-inch pieces or left whole
- 1 tsp fish sauce
- 1/8 tsp white pepper
- 1/4 tsp sugar
Broth & Seasoning
- 1 tbsp neutral oil (such as canola or sunflower)
- 1 small shallot (30 g), finely minced
- 1 small garlic clove, minced (optional)
- 3 scallions, thinly sliced; keep whites and greens separate
- 4 cups (1 L) low-sodium chicken stock or water
- 1 tbsp fish sauce, plus 1–2 tsp more to taste
- 1/2 tsp sugar (divided use; see instructions)
- 1/4 tsp white pepper, plus more to taste
- Kosher salt to taste (amount depends on stock and fish sauce)
Finishing & Serving
- 2 tbsp cilantro leaves, roughly torn (optional)
- Steamed jasmine rice, for serving
Step-by-Step Instructions
Step 1: Prep the squash and aromatics
Peel the kabocha if the skin feels thick; otherwise, you can leave tender skin on for extra texture. Remove seeds and cut into 3/4-inch cubes so they cook evenly without falling apart. Mince the shallot and garlic. Slice the scallions, keeping whites and greens separate for layering flavor.
Step 2: Marinate the shrimp
In a small bowl, toss the shrimp with 1 tsp fish sauce, 1/8 tsp white pepper, and 1/4 tsp sugar. Let sit 10 minutes while you heat the pot. This quick marinade seasons the shrimp and keeps them tender in the broth.
Step 3: Build the flavor base
Set a medium pot (3–4 qt) over medium heat. Add 1 tbsp oil. Sauté the shallot (and garlic, if using) for 60 seconds until fragrant and slightly translucent—do not brown. Stir in the scallion whites for 15–20 seconds to bloom their aroma.
Step 4: Lightly brown the shrimp
Add the marinated shrimp to the pot and stir just until the edges turn opaque, 30–60 seconds. Do not fully cook; they will finish in the broth. This brief sauté deepens the savory base without toughening the shrimp.
Step 5: Add broth and simmer the pumpkin
Pour in 4 cups stock (or water), 1 tbsp fish sauce, and the remaining 1/4 tsp sugar. Bring to a gentle simmer—small, lazy bubbles (about 190–200 F / 88–93 C). Add the kabocha cubes and skim any foam. Maintain a gentle simmer for 10–12 minutes until the squash is tender when pierced but still holds its shape.
Step 6: Finish, taste, and serve
Stir in the scallion greens. Season with 1–2 tsp more fish sauce and a pinch of salt or white pepper as needed. Turn off the heat and let the soup rest 2 minutes to meld. Ladle into warm bowls, garnish with cilantro if you like, and serve immediately with steamed jasmine rice.
Pro Tips
- Cut even cubes: 3/4-inch squash pieces cook through without disintegrating.
- Gentle simmer only: vigorous boiling breaks down the pumpkin and toughens shrimp.
- Low-sodium stock helps you control salt; finish with fish sauce to taste.
- Skim foam for a clear, clean-tasting broth.
- Leftover cooked shrimp on hand? Add during the last 2 minutes just to warm through.
Variations
- Classic rustic: Pound half the shrimp to a coarse paste and sauté it with the shallot for a cloudier, slightly thicker broth; leave the rest whole for texture.
- Dried shrimp depth: Add 1 tbsp rinsed, chopped dried shrimp to the sauté with shallot for extra briny sweetness.
- Vegetarian: Skip shrimp; use vegetable stock and add 150 g sliced king oyster mushrooms. Finish with a splash of soy sauce instead of fish sauce.
Storage & Make-Ahead
Refrigerate cooled soup in an airtight container for up to 3 days. Reheat gently over low heat until steaming (about 160 F / 71 C); avoid boiling to keep pumpkin and shrimp tender. For best texture, add fresh scallion greens and cilantro after reheating. Freezing is possible for up to 2 months, but the squash may soften further upon thawing.
Nutrition (per serving)
Approximate: 160 calories; 15 g protein; 6 g fat; 12 g carbohydrates; 1 g fiber; 850 mg sodium (varies with stock and fish sauce).
