Hot and Sour Pork and Pumpkin Soup

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 5 mins
  • Cook: 30 mins

Maggie Zaccara includes lemon grass and Kaffir lime leaves in this soup, but you can leave them out if they’re not available. If you prefer, you can omit the wine and increase the amount of chicken broth to 9 cups. If fresh pumpkin is not available, use 3 cups of butternut squash cubes.


2tablespoons vegetable oil
1cup coarsely chopped onion
1tablespoon chopped garlic
1tablespoon peeled and chopped fresh ginger
2 to 3-- fresh Thai chiles, seeded and chopped
3stalks lemon grass, ends trimmed and tough outer leaves discarded (optional)
1-- (2 1/2-pound) fresh pie pumpkin, peeled, seeded and cut into 1-inch cubes (about 3 cups)
4cups shredded roasted pork
1cup dry white wine
2quarts low-sodium chicken broth
4-- Kaffir lime leaves (optional)
1/4cup fresh lime juice
2tablespoons fish sauce
-- Freshly ground black pepper
-- Chopped green onion and cilantro for garnish


  1. Heat oil in 5-quart saucepan or Dutch oven over medium heat. Add onion, garlic and ginger, chiles and lemongrass (if using); cook until onion is tender, about 4 minutes. Add pumpkin, pork, wine and broth. Bring to a boil, reduce to a simmer and cook, covered, until pumpkin is tender, about 20 minutes.
  2. Add lime leaves (if using), lime juice, fish sauce, salt and pepper. Garnish with chopped green onion and cilantro. Makes 12 cups.

Recipe courtesy of Maggie Zaccara, Hope & Olive Restaurant, Greenfield, Mass.

Nutritional Info *per serving

  • Calories 180
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 1g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 1.5g
  • Cholesterol 40mg
  • Sodium 520mg
  • Potassium 720mg
  • Carbohydrate 15g
  • Fiber 1g
  • Sugars 3g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 170%
  • Vitamin C 45%
  • Calcium 4%
  • Iron 15%