Prepare the Kabocha Pumpkin: peel if desired, remove seeds, and cut into 1–1.5 inch cubes so they cook evenly.
Peel and finely mince the Shallot and Garlic. Set aside.
Heat about 1 tablespoon of Neutral Oil in a medium pot over medium heat. Add the shallot and garlic and sauté until fragrant and translucent, about 1–2 minutes.
Add the Ground Pork to the pot and break it up with a spoon. Cook until no pink remains and the pork is lightly browned.
Pour in the Water (about 4 cups for a medium pot) and bring to a gentle boil, skimming any foam or impurities from the surface.
Add the pumpkin cubes to the simmering broth. Season with Fish Sauce, a pinch of Salt, a small pinch of Sugar to balance sweetness, and a few grinds of Ground Black Pepper.
Reduce heat and simmer until the pumpkin is tender but still holds its shape, about 8–12 minutes depending on cube size. Taste the broth and adjust seasoning as needed.
Just before serving, stir in sliced Scallions and chopped Cilantro for freshness. Serve hot with steamed rice or enjoy as a light, warming soup.
