Hot and Sour Pumpkin Soup with Chive Cream Recipe

Name: Hot and Sour Pumpkin Soup with Chive Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, peeled and diced large; 1 tablespoon chopped garlic; 2 tablespoons canola oil; 1 tablespoon chopped ginger; 1 (2 to 3 pounds) pumpkin, peeled, seeded and cut into large cubes; 1 cup white wine; 2 quarts chicken stock; 8 stalks lemongrass, white part only, chopped roughly (may substitute with zest of 2 lemons); 5 kaffir lime leaves, optional; 5 Thai bird chiles (may substitute with 2 jalapenos); 1/2 cup fish sauce; 1/2 cup fresh lime juice; 1 tablespoon sugar; Salt and pepper; 1/2 cup sour cream; 1 tablespoon finely chopped chives

Servings: persons

1 large onion, peeled and diced large
1 tablespoon chopped garlic
2 tablespoons canola oil
1 tablespoon chopped ginger
1 (2 to 3 pounds) pumpkin, peeled, seeded and cut into large cubes
1 cup white wine
2 quarts chicken stock
8 stalks lemongrass, white part only, chopped roughly (may substitute with zest of 2 lemons)
5 kaffir lime leaves, optional
5 Thai bird chiles (may substitute with 2 jalapenos)
1/2 cup fish sauce
1/2 cup fresh lime juice
1 tablespoon sugar
Salt and pepper
1/2 cup sour cream
1 tablespoon finely chopped chives

1
In a medium stockpot coat with 1 tablespoon oil, sweat the onion, garlic, and ginger until the onions are translucent.
2
Add the pumpkin and wine and simmer until the wine is reduced by half.
3
Add the chicken stock and bring to a simmer, continue cooking for about 20 minutes until the pumpkin is tender.
4
In a hot saute pan coated with 1 tablespoon oil, sear the lemon grass and Thai bird chiles until lightly browned, remove from heat.
5
When the pumpkin is tender, puree smooth using a hand blender or a blender and return to a simmer.
6
Add the sauteed lemon grass, chilies, sugar, kaffir lime leaves (optional), lime juice, and fish sauce.
7
Gently simmer for 20 minutes.
8
Strain the soup through a medium strainer, discarding the solids, and season well with salt and pepper.
9
The soup should be medium in body and may require additional chicken stock or water.
10
In a small bowl, mix the sour cream with the chives.
11
PLATING Serve the soup hot with a dollop of sour cream and chives in the center as garnish.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large onion, peeled and diced large, 1 tablespoon chopped garlic, 2 tablespoons canola oil, 1 tablespoon chopped ginger, and more.

Yes, Hot and Sour Pumpkin Soup with Chive Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot and Sour Pumpkin Soup with Chive Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions