Canh Bi Do

Canh Bi Do is a traditional Vietnamese pumpkin soup that is both nourishing and comforting, featuring the natural sweetness of pumpkin and the aromatic flavors of herbs and spices. This dairy-free soup is perfect for a light meal or as an appetizer, offering a warm and satisfying experience.

Ingredients

• Pumpkin - 400 grams, peeled and cubed
• Vegetable broth - 500 ml
• Coconut milk - 200 ml
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Turmeric powder - 1/2 teaspoon
• Salt - 1 teaspoon (adjust to taste)
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped (for garnish)
• Lime - 1, juiced

Steps

1. In a pot, heat a splash of vegetable broth over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
2. Add the minced garlic and ginger, stirring for another minute until fragrant.
3. Stir in the turmeric powder, followed by the cubed pumpkin and the remaining vegetable broth. Bring to a boil.
4. Reduce heat, cover, and let it simmer for about 15-20 minutes, or until the pumpkin is tender.
5. Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a blender in batches.
6. Return the pureed soup to the pot and stir in the coconut milk. Heat gently for another 5 minutes.
7. Season with salt, black pepper, and lime juice to taste.
8. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 8 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• Contains healthy fats from coconut milk, promoting heart health.

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