Thai fusion•comfort

Thai Pumpkin Soup (with Sausage)

Warm, savory Thai Pumpkin Soup with sausage and herbs—easy and perfect for fall meal prep or freezing for quick weeknight dinners.

Ingredients

Quantities are shown as originally provided.

1½ lbs pumpkin, chopped into 1½-inch pieces (about 3 cups)
1 bunch parsley, use about ⅓ cup of stems for the paste, add some leafy parts to the soup, and reserve a few fresh leaves for garnish.
1/4 teaspoon ground white pepper
2 tbsp oil
7 cloves garlic, minced
1 large white onion, chopped
1 cup carrots, diced
1 large Roma tomato, chopped
1 lb sweet Italian sausage, cut into 1 inch pieces
2 cups stock (pork or chicken)
2 cups water
2 tbsp chicken soup base mix (or 1 chicken or pork bouillon cube)
1 tbsp fish sauce
1 tbsp vinegar
1.5-2 teaspoons salt
1 jalapeño, chopped

1
Carefully cut the pumpkin in half with a sharp knife, scoop out the seeds with a spoon, and peel if desired. Cut into 1-inch cubes and set aside.
2
In a small blender, combine parsley stems, garlic, and white pepper. Pulse into a rough paste and set aside.
3
Heat oil in a large Dutch oven or saucepan over medium-high heat. Add onions and cook, cook until translucent and fragrant.
4
Stir in the diced carrots and chopped tomato. Cook until the tomato softens and blends into the base, about 3–4 minutes.
5
Add sausage pieces to the pot, breaking them up with a wooden spoon. Add your parsley-garlic paste, salt and chicken powder. Sauté 1–2 minutes until fragrant.Cook until lightly browned.
6
Add chopped pumpkin, zucchini, stock, and water. Stir to combine and bring to a gentle boil.
7
Add fish sauce and vinegar. Lower heat to medium and simmer uncovered for 15 minutes, or until the pumpkin is soft and the broth tastes rich and savory. Add more salt or vinegar to taste
8
Add fresh parsley leaves before serving for a bright finish. Add hot peppers here if you like some heat. Chopped Thai peppers, Serranos or Jalapenos are fantastic! That's it, done and enjoy!