Hot and Sour Pork and Pumpkin Soup

Kitchen Tested
  • Yield 10 servings
  • Prep 5 mins
  • Cook 30 mins

The taste of fall in a hearty pumpkin soup.

Mark Boughton Photography / styling by Teresa Blackburn

Maggie Zaccara includes lemon grass and Kaffir lime leaves in this soup, but you can leave them out if they’re not available. If you prefer, you can omit the wine and increase the amount of chicken broth to 9 cups. If fresh pumpkin is not available, use 3 cups of butternut squash cubes.


2 tablespoons vegetable oil
1 cup coarsely chopped onion
1 tablespoon chopped garlic
1 tablespoon peeled and chopped fresh ginger
2 to 3 fresh Thai chiles, seeded and chopped
3 stalks lemon grass, ends trimmed and tough outer leaves discarded (optional)
1 (2 1/2-pound) fresh pie pumpkin, peeled, seeded and cut into 1-inch cubes (about 3 cups)
4 cups shredded roasted pork
1 cup dry white wine
2 quarts low-sodium chicken broth
4 Kaffir lime leaves (optional)
1/4 cup fresh lime juice
2 tablespoons fish sauce
Freshly ground black pepper
Chopped green onion and cilantro for garnish


  1. Heat oil in 5-quart saucepan or Dutch oven over medium heat. Add onion, garlic and ginger, chiles and lemongrass (if using); cook until onion is tender, about 4 minutes. Add pumpkin, pork, wine and broth. Bring to a boil, reduce to a simmer and cook, covered, until pumpkin is tender, about 20 minutes.
  2. Add lime leaves (if using), lime juice, fish sauce, salt and pepper. Garnish with chopped green onion and cilantro. Makes 12 cups.

Recipe courtesy of Maggie Zaccara, Hope & Olive Restaurant, Greenfield, Mass.



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