Vietnamese Pumpkin and Tofu Soup

Name: Vietnamese Pumpkin and Tofu Soup
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 tbsp (15 ml) neutral oil (vegetable or canola); 1½ lbs (680 g) sugar pumpkin or kabocha squash, peeled, seeded, cut into 1-inch cubes; 4 cloves (20 g) garlic cloves, minced; 1½ inch piece (40 g) fresh ginger root, peeled, minced; 4 cups (960 ml) vegetable broth; 14 oz (400 g) firm tofu, drained, cut into ½-inch cubes; 1 can (14 oz) (400 ml) canned coconut milk; 2 tbsp (30 ml) Vietnamese fish sauce; ¼ tsp (½ g) ground white pepper; to taste salt; 3 scallions (60 g) fresh scallions (green onions), white and light green parts sliced, dark green tops reserved for garnish; ¼ cup (15 g) fresh cilantro, fresh leaves, roughly chopped

From the MyKitchenBank Kitchen

This creamy Vietnamese pumpkin and tofu soup is a comforting, vegetarian dish featuring tender pumpkin, silky tofu, and aromatic ginger and garlic in a rich coconut broth. A touch of fish sauce adds authentic Vietnamese depth, while fresh cilantro and scallions provide brightness and herbaceous contrast.

Prep: 15 min
Cook: 5 min
Wait: 18 min
Total: 38 min
Makes: 4 servings (6 cups total)

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Steps

Before you start

Peel and seed the pumpkin, then cut into 1-inch cubes (sugar pumpkin or kabocha squash works best—avoid large carving pumpkins)
Pat the tofu dry with paper towels to remove excess moisture before cutting
Have all vegetables minced, chopped, and sliced before you start cooking (mise en place)
Use fresh fish sauce if possible for the most authentic Vietnamese flavor

1
Prepare All Ingredients
- Peel the pumpkin, remove the seeds, and cut into 1-inch cubes (you should have about 1.5 lbs).
- Mince the garlic and ginger finely.
- Drain the tofu and carefully cut it into ½-inch cubes on a paper towel to absorb excess moisture.
- Slice the scallions, keeping the white and light green parts separate from the dark green tops (which you'll reserve for garnish).
- Roughly chop the fresh cilantro.
- Having everything prepped before you start cooking makes the process smooth and lets you focus on building flavors.
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Tip: Pat tofu dry with paper towels before cutting to remove excess moisture, which helps it hold its shape during cooking.
2
Cook the Aromatics
- Heat 1 tablespoon of neutral oil in a large pot (5-quart/5-liter capacity) over medium heat for about 30 seconds until shimmering.
- Add the minced garlic and ginger, stirring constantly with a wooden spoon.
- Cook for 1–2 minutes until very fragrant and the garlic is starting to turn golden at the edges.
- The kitchen will smell wonderfully aromatic.
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Ready when: Aromatics are fragrant and garlic edges are turning golden
Tip: Don't let the garlic brown too much or it will turn bitter and acrid.
3
Simmer the Pumpkin
- Add all the pumpkin cubes to the pot with the cooked aromatics.
- Pour in the 4 cups of vegetable broth, stirring to combine.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, about 3–4 minutes.
- Once simmering, reduce the heat to medium-low and simmer gently, uncovered, for 12–15 minutes, stirring occasionally.
- The pumpkin should be very tender and easily pierced with a fork when done; the edges may soften but the cubes should still hold their shape.
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Ready when: Pumpkin is very tender and easily pierced with a fork; edges are soft but cubes maintain their shape
Tip: Gentle simmering, not rapid boiling, keeps the pumpkin from breaking down into mush and muddying the broth.
4
Add Tofu and Coconut Milk
- Gently add the tofu cubes to the simmering soup, stirring very carefully with a wooden spoon using a gentle folding motion to avoid breaking them up.
- Pour in the entire can of coconut milk (about 400 ml), stirring gently to combine with the broth.
- Bring back to a gentle simmer over medium heat, about 2–3 minutes.
- The soup will become noticeably creamier and fragrant with coconut.
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Ready when: Soup returns to a gentle simmer; surface shows small, steady bubbles and steam rises
Tip: Add tofu gently and stir with a folding motion rather than aggressive stirring to preserve the cubes' shape.
5
Season to Taste
- Reduce heat to low.
- Add 2 tablespoons of fish sauce and stir to combine thoroughly.
- Add ¼ teaspoon ground white pepper and a small pinch of salt.
- Taste a spoonful of broth: it should be aromatic, lightly warm from the white pepper, and deeply savory from the fish sauce.
- Fish sauce may smell pungent on its own, but it adds essential umami depth to the soup.
- Adjust seasoning as needed—the broth should taste rich and flavorful without being overly salty.
- If you're new to Vietnamese cooking, start with 1.5 tablespoons of fish sauce and add more to taste.
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Ready when: Flavors are well-balanced and fragrant; broth is savory and aromatic
Tip: Fish sauce is very potent; begin with less and add gradually. Many people love the umami it provides once they become familiar with Vietnamese cooking.
6
Serve the Soup
- Ladle the hot soup into warmed bowls, making sure each serving includes some pumpkin cubes and tofu pieces.
- Garnish generously with fresh cilantro and the reserved dark green scallion tops.
- Serve immediately while still steaming hot.
- A drizzle of additional fish sauce can be offered on the side for those who want more depth.
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Tip: Warming the bowls before ladling keeps the soup hot longer and makes for a more satisfying serving experience.

Good to know

Tips

Don't skip the aromatic base of garlic and ginger—it's essential to authentic Vietnamese flavor and the soul of this soup.
Use a sugar pumpkin or kabocha squash (Japanese pumpkin) rather than a large carving pumpkin, which is watery, stringy, and less flavorful.
If you prefer a thicker soup with more body, lightly mash some of the cooked pumpkin against the side of the pot with a wooden spoon to release starches and thicken the broth.
This soup freezes beautifully in individual portions, making it perfect for meal prep and quick weeknight dinners.

Make ahead

The soup can be made up to 1 day ahead and stored in an airtight container in the refrigerator. The flavors actually meld and improve overnight. Reheat gently on the stovetop over medium heat for about 5 minutes, stirring occasionally, until heated through. Do not boil or the tofu may toughen slightly.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over medium heat on the stovetop until warmed through. Freezer: Freeze in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating. Note that tofu texture may change slightly after freezing, but the soup remains delicious. Room temperature: Do not leave at room temperature for more than 2 hours due to the coconut milk and tofu.

Substitutions

firm tofu → Silken tofu. Use the same amount but add it in the last minute of cooking to keep it intact. Silken tofu is more delicate and breaks apart more easily than firm tofu.
canned coconut milk → Heavy cream or half-and-half. Use 1 cup heavy cream for the full can of coconut milk for a Western-style creamy soup; reduce fish sauce to 1 tablespoon since cream adds richness.
vegetable broth → Chicken or seafood broth. Use the same amount for a slightly richer soup with more savory depth.
Vietnamese fish sauce → Soy sauce or tamari. Use 1 tablespoon soy sauce instead of 2 tablespoons fish sauce for a less pungent, salty alternative that's still umami-rich.