Pumpkin Soup (Bí Đỏ) with Fried Shallots from Mango and Peppercorns: A Memoir of Food, an Unlikely F

Name: Pumpkin Soup (Bí Đỏ) with Fried Shallots from Mango and Peppercorns: A Memoir of Food, an Unlikely F
Ingredients: 9 cups [2.1 L] Hy Vong Stock, hot or warm; ¾ cup [180 ml] heavy cream or coconut milk; ¼ cup [55 g] crystallized (also known as candied) ginger, minced; ¼ cup [60 ml] fish sauce; ½ cup [22 g] Fried Shallots, for garnish; 4 green onions, thinly sliced, for garnish; ½ small sweet onion, chopped; 1½ tsp curry powder; 1 tsp kosher salt; ½ tsp Accent Flavor Enhancer (optional); 2½ lb [1.2 kg] calabaza squash, seeded, peeled, and cut into 1 in [2.5 mm] cubes (about 8 cups [2 L])

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Tung served Hy Vong customers this version of the soup her Bà Nội taught her to make when she was a child. Calabaza squash is also known as West Indian pumpkin. Kabocha or butternut squash are...

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Ingredients

9 cups [2.1 L] Hy Vong Stock, hot or warm
¾ cup [180 ml] heavy cream or coconut milk
¼ cup [55 g] crystallized (also known as candied) ginger, minced
¼ cup [60 ml] fish sauce
½ cup [22 g] Fried Shallots, for garnish
4 green onions, thinly sliced, for garnish
½ small sweet onion, chopped
1½ tsp curry powder
1 tsp kosher salt
½ tsp Accent Flavor Enhancer (optional)
2½ lb [1.2 kg] calabaza squash, seeded, peeled, and cut into 1 in [2.5 mm] cubes (about 8 cups [2 L])