This Chinese Pumpkin Soup is probably one of my favorite soup dishes. I remember my mom making this for us when we were kids and I would eat it with a bowl of rice and cilantro. The base of the soup is actually made with pork neck bones, but you could use any cut of pork, or even chicken if you want.

Last week, my mom went on a vacation to China, so my dad delivered me a giant shipment of veggies from their garden (he doesn't cook, so they would have gone to waste). One of the things included was their homegrown kabocha, so today, I'm making pork and pumpkin soup! They also gave me bittermelon, which I turned into a stir-fry here. Go check it out.

sliced kabocha pumpkin on cutting board.

What pork/pork bones to use?

Any cut of pork with lots of connective tissue and fat will work, but I used pork neck bones because they were the most affordable. Try to find pieces that have more meat on them because most of the flavor comes from the meat. Pork ribs, pork shoulder/butt, and even pork chops will all work well here.

Should I blanch the pork first?

This is up to you but I no longer blanch my pork when I make soup because I find it's an unnecessary step. The reason people blanch the pork is to remove impurities on the meat which would impact the flavor, but I honestly cannot tell the difference. The only time I recommend blanching the meat is if you want a really clear soup or if the meat is on the older side and maybe is a bit slimy.

scum rising to surface of pot. — Make sure to skim off the scum/foam that rises to the surface.

pumpkin added to pot of soup. — Pumpkin cooks really fast so I add it in the last 10 minutes of cooking.

Chinese Pumpkin Soup

I learned this pumpkin soup recipe from my mom. I used pork neck bones and a kabocha pumpkin today, but you could use other cuts of pork or a different pumpkin as well.

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Prep Time 15

Cook Time 2

Total Time 2 15

Course Main Course

Cuisine Chinese

Servings 4 people

Ingredients

2 ½ pounds pork neck bones (or pork ribs, pork shoulder or pork chops)
4 cloves garlic
2 teaspoons salt
½ teaspoon sugar
1 pinch MSG (optional)
1 small kabocha pumpkin (there is a lot of flesh on even a small pumpkin)

For serving

chopped cilantro
steamed rice
chili oil

Instructions

To a large soup pot, add the pork neck bones, garlic, salt, sugar, and MSG (if using). Cover with water until the bones are completely submerged by about 1 inch of water. Bring to a boil and reduce to a simmer. Cook for 1 hour and 45 minutes. During this time, periodically skim off the scum that rises to the surface of the water.
Remove the skin and seeds from the pumpkin. Cut into ½-inch thick slices and add to the soup. Cook for 10-15 minutes or until the pumpkin is soft.
At this point, the soup should be ready to serve. I like to taste the soup and adjust any flavoring as needed. If it's not salty enough, you can add a teeny bit of salt at a time until you're satisfied.
I like to serve this with cilantro, steamed rice, and chili oil.

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