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Canh Bầu Chay – Vegan Pumpkin Soup
More recipes: Vietnamese recipes · Asian soups · All Asian recipes
Canh Bầu Chay – Vegan Pumpkin Soup
Laura Chen
4
15 Minuten
30 Minuten
150
Vietnamese
Soup
Canh Bầu Chay is a traditional Vietnamese pumpkin soup, made completely vegan in this version. It is light and soothing, and works on colder days or as a starter in a Vietnamese meal.
Ingredients
- 1 medium winter squash (about 500 g), peeled and diced
- 1 liter vegetable broth
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bunch cilantro, chopped
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the shallots and garlic and cook until soft and translucent.
- Add the squash cubes to the pot and cook for a few minutes.
- Pour in the vegetable broth and bring everything to a boil.
- Reduce the heat and simmer the soup for about 20 minutes, or until the squash is soft.
- Blend the soup with an immersion blender or in a countertop blender until smooth.
- Season with salt, pepper, soy sauce and sugar.
- Serve the soup hot, garnished with fresh cilantro.
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More recipes: Vietnamese recipes · Asian soups · All Asian recipes