It’s fall, y’all! I’m a soup lover year-round, but it’s even better slurping from a bowl with the crisp air hitting your face as the fall breeze rolls through. Halloween’s right around the corner and it always gets me into the mood for this Vietnamese Squash and Meatball Soup, or Canh Bi Do Nau Moc. While pumpkin may have you thinking pumpkin spice, this seasonal soup we grew up on is far from the overly sweet treats you may be familiar with.
After Halloween, we would have many pumpkins leftover from the jack-o-lanterns and decorations around the house. My dad would break it down to make this Vietnamese Squash and Meatball Soup for us using chunks of hearty pumpkin and savory pork meatballs. This recipe is naturally FODMAP and allergy friendly, so it’s great to eat after a full night of trick-or-treating!
- 1 pound ground pork
- 1/4 cup chopped chives
- 1 diced chili (any spicy variety)
- 1 teaspoon ginger, grated
- 1 teaspoon fish sauce (use soy sauce if you are allergic to fish)
- 1/2 teaspoon black pepper
- 2 quarts chicken broth
- 2 cups diced winter squash (pumpkin, kabocha, butternut all work well)
- In a large bowl, mix together ground pork, chives, chili, ginger, fish sauce and black pepper.
- Roll out meatballs into 2-inch balls. Set aside.
- In a large stock pot, bring chicken broth to a simmer over medium heat.
- Gently drop in meatballs to the soup and simmer until they float to the top and cooked through. This takes around 10 minutes.
- Add in the squash and cook for another 10 minutes.
- Serve soup hot with additional chives.
Note: All ingredients can be customized to accommodate your tolerance of FODMAPs and for food allergies. This soup freezes and reheats really well. Make a batch or two and freeze in portioned containers.
Get the play by play details on how to make my Vietnamese Squash and Meatball Soup over on my YouTube channel here. Don’t forget to subscribe to my blog and check in for my regular posts over on Instagram, Facebook and Twitter.