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Pumpkin Tip Soup


  • 1 bunch pumpkin tips 
  • 1 box mushroom (8oz) or 1 mushroom cut into 4 pieces
  • 1 young acorn squash (bite-size pieces) 
  • 1lb chicken thigh (cut into 2'' or bite size pieces)
  • 1 stick lemon grass
  • 1 tbsp salt
  • 1 tsp salt
  • 1 tsp chick bouillon
  • 10 cup water 


  1. Clean the chicken then cut into bite-size pieces. 
  2. Wash and rinse pumpkin tips (remove the furry spines from the pumpkin tip leaves), mushrooms, and acorn squash set-aside.
  3. Put the chicken into a deep pot then add water, salt, bouillon, and lemongrass.
  4. Put the pot onto the stove on medium heat cook for 15 minutes or until the meat is thoroughly cooked. 
  5. Add the young acorn squash to the pot and let it cook for 5 minutes.
  6. Finally, add the pumpkin tip ad mushrooms to the pot and cook 5-7 minutes until the pumpkin tips are tender.
  7. Serve hot with rice.