Schwe Payon Hinjo

Updated: Apr 30, 2020

Schwe Payon Hinjo (Burmese pumpkin soup) is a fragrant and spicy soup that goes well with a sandwich or other Burmese dishes.


1 tablespoon peanut oil

3 cloves garlic, coarsely chopped

1 and 1/2 lbs pumpkin, peeled, seeded, and cubed

4 cups chicken stock (or water)

salt and pepper to taste

1/2 cup Thai or sweet basil leaves


Heat oil in a medium saucepan, then lightly saute the garlic for 3-5 minutes, until it is fragrant. Add the cubed pumpkin and stock to the pan and bring to a boil.


Reduce heat, cover, and simmer for 25 minutes, until pumpkin is tender. Puree in a blender, solids first, until smooth. Season with salt and pepper.


Stir in finely sliced basil leaves the ladle int bowls. Serve hot.


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