Thanksgiving is around the corner and you see pumpkins just about everywhere. With that thought, let's borrow the "canh" soup from my Vietnamese recipes and make some pumpkin and chicken with a clear broth soup. Make sure the pumpkin is the edible kind and not those for decoration. You'll find the addition of the cilantro gives this soup a refreshing taste that will make you eat up a huge bowlful, and feeling great about it afterwards!
RECIPE for 5-6 servings
1.5 lbs of pumpkin, 2-inch cubes
1/2 lb of skinless chicken breast, rough chop the meat to bite- size pieces
3 qts of water or low sodium chicken stock
1/3 cup of cilantro, rough chopped
Fish sauce to taste
Fresh ground black pepper
Salt and sugar to taste
**Marinade the chicken for 10 mins with 3 tbs of fish sauce, 1/4 tsp fresh ground black pepper
Use a soup pot and bring the water/broth to a boil. Add in the pumpkin with a generous pinch of salt and sugar. Once the broth gets to a slight boil again, add in the chicken. Let the pot simmer for about 10 mins. Add 1-2 tbs of fish sauce to taste at the very end and turn off heat. Lastly, add in the cilantro right before serving.
Enjoy with steamed rice or as a soup course.