If you love pumpkin as much as I do, and enjoy exploring different cultures through food, then this recipe is definitely worth trying. I first discovered it thanks to a Vietnamese friend.

I visited her home one chilly winter evening, and we shared a cozy dinner together. The table was filled with delicious dishes — fresh spring rolls, braised pork with eggs, a tangy sweet and sour salad (though I can’t quite remember the name), and this amazing pumpkin soup that really stood out to me.

That night, the soup warmed us from the inside out. In Vietnam, they often enjoy this soup with a hot bowl of rice, and it’s even packed for lunch to be reheated at work. When I make it at home, my kids like to dip bread into the soup instead — it’s become our little family twist!

If it’s the weekend and we want to make a memorable Asian-inspired dinner, I usually pair this pumpkin soup with dishes like oyakodon or bang bang chicken. My kids absolutely love it — they end up eating so much and sometimes even ask if they can bring their best friends over to share the meal. It’s become one of our family favorites for special dinners!

Whether you serve it traditionally or with your own favorite sides, this pumpkin and ribs soup is perfect for cold nights or whenever you want something comforting and flavorful. Give it a try and see how it warms you up!

Vietnamese Pumpkin and Pork Rib Soup

Recipe by Salvia

Servings

4-6

servings

Prep time

minutes

Cooking time

hour

This light and comforting Vietnamese soup features tender pork ribs and sweet pumpkin simmered in a delicate, savory broth. The flavors are clean and balanced, relying on the natural sweetness of the pumpkin and the savory notes from the pork.

Ingredients

1 lb (about 450g) pork spare ribs, cut into 1.5-inch pieces
2 lbs (about 900g) pumpkin, peeled, seeded, and cut into 2-inch chunks or
2-3 cloves garlic, minced
1 tablespoon vegetable oil
6 cups chicken stock
1/2 teaspoon black pepper
1 teaspoon chicken seasoning powder or mushroom seasoning powder (optional)
A little of culantro or cilantro for garnish

Directions

Prepare the ribs: In a large pot, bring water to a boil and blanch the pork ribs for 2-3 minutes to clean them. This helps create a clear broth. Drain the ribs and rinse them under cold water.
Sauté aromatics: Heat the vegetable oil in the same pot over medium heat. Add the minced garlic and sauté until fragrant.
Simmer the ribs: Add the blanched pork ribs back to the pot and stir briefly. Pour in the 6 cups of chicken stock. Bring to a boil, then reduce the heat to low, and let it simmer for about 30-45 minutes, or until the ribs are tender.
Skim off any foam that rises to the surface.
Season the broth: Add chicken or mushroom seasoning powder (if using). Stir well to combine.
Cook the pumpkin: Add the pumpkin chunks to the pot. Simmer for another 15-20 minutes, or until the pumpkin is fork-tender. Be careful not to overcook it.
Garnish and serve: Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls, add black pepper and garnish with finely chopped sawleaf or cilantro.
Serve hot with steamed rice.

How I Make My Pumpkin and Ribs Soup Even More Delicious

Cozy Fall Recipe_ Vietnamese Pumpkin and Pork Ribs Soup

I want to share a few easy tips that you can use to make your pumpkin and ribs soup taste even better. These little tricks help bring out authentic Vietnamese flavors, keep the broth clear, and create a nice balance of sweetness and seasoning. Hope you find them helpful!

Use Culantro for Authentic Flavor
Instead of spring onions or cilantro, try using culantro. It has a deeper, slightly peppery aroma that gives your soup that unmistakable Vietnamese touch. Just add it right at the end to keep the fragrance fresh. If you don’t have culantro, spring onions or cilantro work just fine too.
Blend in Some Pumpkin for Color and Creaminess
Once your pumpkin is fully cooked, scoop out a few chunks, mash or shred them, and stir them back into the pot. This little trick adds a beautiful golden-orange color to your broth and gives it a gentle sweetness and creamy texture.
Simmer Gently to Keep Meat Tender
Once your soup starts simmering, lower the heat and keep it gentle. A slow simmer helps the flavors blend together, keeps the ribs tender, and prevents the pumpkin from breaking apart too soon.
Use Chicken Stock or Season Fresh Water
If you don’t have chicken stock on hand, you can use fresh water instead. Just be sure to add a little salt to bring out the flavors.

This is my recipe, and while I’m not originally Vietnamese, I’ve enjoyed making and sharing it with you. It might not be exactly like the traditional version, but it’s made with love! If you have any tips, suggestions, or your own twists to share, I’d be really happy to hear them.

Let’s learn and cook together!