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–+ servings
bowl of pork and pumpkin soup.

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 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
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

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.