Pumpkin Soup with Vegetables and Fish Cakes

Ingredients

• 400 g pumpkin
• 200 g fish cakes
• 1 medium carrot
• 150 g broccoli
• 1 small radish
• 2 stalks green onions
• 2 tbsp fish sauce
• 1.5 liters water

Instructions

1. 1

   Peel and dice the 400g pumpkin into 2cm cubes. Peel and slice the 1 carrot and 1 small radish into thin rounds. Cut the 150g broccoli into small florets.

2. 2

   In a large pot, bring the 1.5 liters water to a boil over high heat. Add the pumpkin, carrot, and radish, then reduce heat to medium and simmer until the pumpkin is fork-tender, about 10 minutes.

3. 3

   Add the 200g fish cakes and 150g broccoli to the pot. Continue simmering until the fish cakes are heated through and the broccoli is bright green and crisp-tender, about 5 minutes.

4. 4

   Stir in the 2 tbsp fish sauce and taste, adding more if needed. The broth should be savory and slightly sweet from the pumpkin.

5. 5

   Slice the 2 green onions thinly. Ladle the soup into bowls and garnish with the green onions. Serve hot.

Tools you’ll need

• large pot
• knife
• cutting board
• ladle

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