Canh Bi Do Dau Phong (Vegetarian Pumpkin and Peanut Soup), Made with Monk Fruit Sweetener
Vietnamese dishesSoupsNationwideabout 20 minutes
This vegetarian pumpkin and peanut soup suits a light rice meal, with a broth that tastes rich and nutty after only about 20 minutes on the stove. The usual stumble is peanuts that are still firm while the pumpkin has already collapsed.
Soaking the peanuts and crushing them before they go into the pot cooks them through quickly and gives the broth its creamy body. The pumpkin is cut into small cubes so it softens at the same pace as the peanuts.
This batch weighs about 1.2kg, at roughly 53 calories per 100g.
Method
Peel 300g pumpkin, scrape out the seedy center and cut the flesh into small bite sized cubes.
Soak 100g peanuts until soft, rinse under cold water, then crush them in a mortar.
Set a pot over the heat and bring 800ml water to a boil.
Add the peanuts and pumpkin, stir, and cook over medium heat.
After about 10 minutes, when the peanuts and pumpkin are tender, season with 1/2 teaspoon salt, 1/4 teaspoon MSG, 2 teaspoons soy sauce and 2 teaspoons kOBE Monk Fruit Blend.
Scatter in ground pepper, spring onion and chopped cilantro, then turn off the heat. Ladle into bowls and serve hot.
Tips
Fresh pumpkin with an even yellow color and no bruised patches gives the sweetest, softest broth.
Crushed peanuts soften much faster than whole ones and make the broth richer.
Peanuts soaked ahead of time bring the cooking down to about 10 minutes.
Add the pumpkin and peanuts only once the water boils, since starting them in cold water breaks the pumpkin down before the peanuts soften.
Turning off the heat right after the herbs go in keeps them green and fragrant.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.