Pumpkin Pho
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is my favorite autumn twist on a classic Vietnamese favorite. I created pumpkin pho one chilly evening, and now I make it constantly because it's quick, economical, and absolutely delicious. The pumpkin brings natural sweetness and creaminess to the broth while being packed with vitamin A for immune support. What I love most is that it comes together in just over an hour, making it perfect for a weeknight dinner. The warming spices like star anise and cinnamon transform simple ingredients into something truly special, and the bright lime and fresh basil at the end add that authentic pho magic.
Ella x
Ingredients
- 800 gpumpkin(peeled, cubed)
- 1200 mlvegetable broth
- 400 mlcoconut milk
- 30 gfresh ginger(sliced)
- 3star anise
- 1cinnamon stick
- 2dried chilli(whole)
- 300 grice noodles
- 3shallots(thinly sliced)
- 20 gfresh basil(Thai or sweet basil)
- 1lime(cut into wedges)
- 60 mlvegetable oil
- to tastesalt and pepper
Detail level
Instructions
- 1
Roast the cubed pumpkin in a 200°C oven for 20 minutes until soft and caramelised at the edges.
Tip: Roasting brings out the natural sweetness of the pumpkin and adds depth to the broth.
- 2
Heat vegetable oil in a large pot over medium heat. Add sliced shallots and fry until golden and crispy, about 5 minutes. Transfer to a paper towel-lined plate and set aside.
Tip: Save a tablespoon of the fragrant oil in the pot for flavouring the broth.
- 3
In the same pot with the remaining oil, toast the ginger slices, star anise, cinnamon stick, and dried chillies for 2 minutes until fragrant.
Tip: Toasting the spices releases their essential oils and enhances their flavour.
- 4
Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 5
Blend the soup until completely smooth using an immersion blender or stand blender. Strain through a fine mesh sieve to remove whole spices.
Tip: A completely smooth broth gives pho its signature silky texture.
- 6
Stir in the coconut milk and season with salt and pepper to taste. Keep warm on low heat.
- 7
Cook the rice noodles according to package directions. Drain and divide among four bowls.
- 8
Ladle the hot pumpkin broth over the noodles in each bowl. Top generously with crispy shallots and fresh basil. Serve with lime wedges on the side.
Tip: Guests can squeeze lime juice into their bowl to brighten the rich pumpkin flavour.
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