Pumpkin Zucchini Soup Vietnamese Style

Ingredients

• 40 g raw peanuts
• 600 g pumpkin (e.g., Hokkaido)
• 150 g zucchini
• 1 small red chili pepper
• 1 pinch whole cane sugar
• 5 g fresh ginger (1 piece)
• 600 ml Vegetable Broth
• 400 ml unsweetened coconut milk
• Salt

Instructions

1. 1.

   Soak the peanuts in lukewarm water for 30 minutes. Peel, deseed and dice the pumpkin into bite‑sized cubes. Wash, trim and cube the zucchini similarly. Wash the chili pepper, cut it lengthwise, remove seeds and white membrane, then finely dice the flesh. Grind with a pinch of sugar in a mortar.

2. 2.

   Peel and grate the ginger finely. Combine peanuts, pumpkin, chili with sugar, ginger and vegetable broth in a pot, bring to a boil and simmer for 15 minutes over medium heat. Add zucchini cubes and cook for another 5 minutes. Stir in coconut milk and simmer for an additional 5 minutes, season to taste, and serve in preheated soup bowls.