In this clear Vietnamese soup, tender pumpkin cubes hold their shape while small shrimp give the broth a savory depth. Fish sauce, shallot and black pepper keep the flavor simple and distinct.
Canh bí đỏ nấu tôm means pumpkin soup with shrimp; canh is a broad term for Vietnamese soups that are often eaten as part of a meal. Here, the focus is on a light broth, not a smooth pumpkin purée. Pumpkin brings a mild, gentle sweetness, while shrimp and fish sauce add salty umami. Shallot provides an aromatic base, and black pepper gives the finish a little warmth without making the soup spicy.
The order matters for the texture. Let the pumpkin simmer gently in the broth until a knife slips easily into it, but take the pan off the heat before the cubes fall apart. Shrimp need only a few minutes: they’re cooked as soon as they’re opaque and firm. Adding them at the end keeps them juicy. Only then taste for salt; fish sauce is already salty, and the broth may be too.
Pumpkin is widely available in the Netherlands, especially in autumn, but refrigerated or longer-stored pumpkin is often available outside the season too. Choose a firm pumpkin with flesh that holds its shape after cooking, such as butternut squash or an orange pumpkin. Cut the cubes to roughly the same size so they cook evenly. Use small raw, peeled shrimp; larger shrimp can be cut into pieces. For a milder flavor, some of the fish sauce can be replaced with salt, though the broth will then be less savory.
Serve the soup as a starter or alongside rice and other Vietnamese dishes. Spring onion and cilantro add a fresh, green note; black pepper belongs with the warm, savory base. Keep the broth light and don’t add heavy cream or coconut milk, as they would overpower the clear flavor and distinctive pieces of pumpkin. Once cooled, store leftovers covered in the refrigerator and eat them within two days. Reheat the soup gently until steaming hot throughout; boiling it for too long makes the shrimp tough and the pumpkin soft.
Heat the oil in a medium soup pot over medium-high heat. Add the shallot and cook for 2 minutes, until soft but not browned.
Add the pumpkin cubes and the water or light broth. Bring to a boil and simmer gently for 10–15 minutes, until the pumpkin is cooked but still holds its shape.
Add the shrimp, fish sauce and black pepper. Simmer gently for 2–3 minutes, until the shrimp are opaque and cooked through.
Taste the broth and add a little more fish sauce or black pepper if needed. Ladle the soup into bowls and finish with spring onion and cilantro.
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