You are here: Home » Recipes » Hot and Sour Pork and Pumpkin Soup Hot and Sour Pork and Pumpkin Soup Recipe by Our Cookbook CollectionKitchen 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 PrintEmail 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. Ingredients 2 tablespoons vegetable oil1 cup coarsely chopped onion1 tablespoon chopped garlic1 tablespoon peeled and chopped fresh ginger2 to 3 fresh Thai chiles, seeded and chopped3 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 pork1 cup dry white wine2 quarts low-sodium chicken broth4 Kaffir lime leaves (optional)1/4 cup fresh lime juice2 tablespoons fish sauce Freshly ground black pepper Chopped green onion and cilantro for garnish Instructions 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. 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.