Oriental Hot and Sour Pumpkin Soup

Nov 08, 2006 by GodsMullet | 0 Comments| Share it:   

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  • Prep: 30 mins. - 1 hr.
  • Cook: 2 - 3 hrs.
  • Serves: 5

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  • 3 Roma Tomatoes (finely diced)
  • 1 large Shallot (finely diced)
  • 4 cloves garlic (finely diced)
  • 1 large piece Ginger (finely diced)
  • 1/2 Red Onion (diced)
  • 2 stalks Lemongrass
  • 1/2 Pumpkin (roasted, peeled, and diced)
  • 4-5 Tsien Tsien Peppers (if dehydrated, wrap in cheesecloth)
  • 1 can Coconut Milk
  • 1/2 Pumpkin (roasted and pureed)
  • Chives
  • 4oz Roasted Red Chili Paste
  • 1 can Baby Corn
  • 7 cups Chicken Stock
  • lime juice
  • 1 oz Wood Ear Mushrooms
  • 1/4 cup Sugar
  • 1/4 cup Mirin
  • 1/2 cup Soy Sauce
  • 1/4 cup Nuoc Mam
  • 1 bunch Cilantro
  • 1/2 lb Mussels
  • 1/2 lb Shrimp
  • 3/4 lb Squid
  • 10 oz Thai Noodles

Step 1

Saute the shallots, onion, and garlic in oil (I used a bit of garlic infused olive oil) until tender. Add the tomatoes, lemon grass and pumpkin and sweat for about 10 minutes.


Step 2

In the meantime, combine the pumpkin puree and the coconut milk.


Step 3

Add this to the vegetables. Drain, and add the corn. Allow to cook for about 6 minutes while stirring constantly so the puree doesn't burn.


Step 4

Add the chicken stock, chives, mushrooms, lime, sugar, mirin, soy sauce, rice vinegar, chili paste, tsien tsiens. simmer for a couple of hours to thicken it. In the meantime, peel and vein the shrimp, clean the mussels, and clean and cut the squid.


Step 5

Add the noodles to the soup and cook until el dente. Add the seafood and cook for about 6 minutes. Remove from heat and finish the soup with the cilantro.


Step 6

Garnish with some mussels topped with chopped tomato and cilantro.

Now that you have learned how to make oriental hot and sour pumpkin soup, please be sure to view these other soup recipes. Also, you will love these Asian recipes.


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