Try some of these easy pumpkin soup recipes.
Pumpkin originates from the American continent. It has become popular in Asia because it can be prepared in a variety of ways. Roasted, stewed, baked, steamed, and in soups.
There are a few varieties. In Southeast Asia, we seldom see the large orange variety that the Americans use to make Halloween decorations and make pumpkin pies. The most common variety seen has green splotchy brownish skin. It is not very big but the flesh is golden and the centre packed with seeds. The flesh is also firmer.
The vegetable keeps well until it is cut.
Do you know that the pumpkin vine and flowers can also be eaten?
The soup recipes featured below are mostly broths with soft pumpkin chunks, not creamy pumpkin soups. I am confident they are lower in fat and calories, and great for people who are lactose-intolerant like me.
Easy pumpkin recipe with fresh seafood
This is a nutritious soup. Pumpkin is packed with goodness and fresh fish, shrimps and scallops makes the soup irresistible.
Ingredients500g pumpkin
75g fresh fish fillet
75g fresh shrimp
75g fresh scallop
800g fish stock
Salt and pepper
Directions
- Remove the pumpkin skin
- Cut the pumpkin into big cubes
- Bring the fish stock to a boil, add the pumpkin cubes
- Simmer the pumpkin in the stock for about 30 minutes
- Add the seafood and cook until the seafood is cooked
- Season with salt and pepper to taste
- Serve
Recipe link: Easy pumpkin recipe with seafood
Pumpkin soup recipe with mung beans
Mung beans is a popular ingredient for chinese summer recipes. Adding the pumpkin makes the soup more nourishing for people feeling weak from the summer heat.
Ingredients50g mung beans
500g pumpkin
3g salt
Directions
- Wash and rinse the mung beans
- Drain and mix in the salt
- Let the beans and salt stand for a few minutes
- Remove the pumpkin skin, remove the seeds and clean the flesh with water
- Cut the pumpkin into bite-sized cubes
- Bring 500ml water to a boil
- Add the mung beans for let it boil for several minutes
- Add the pumpkin cubes
- Lower the heat, cover and simmer for 30 minutes or until the mung beans split.
- Season with salt before serving
Recipe link: Pumpkin soup recipe with mung beans
Recipe for pumpkin soup with seaweed
This soup strengthens the liver and kidney.
Ingredients100g pumpkin
10g laver seaweed
20g dried shrimps
1 egg
Dark soy sauce
Cooking oil
Cooking wine
Vinegar
Salt
Directions
- Soak the laver seaweed to soften, drain and set aside
- Beat the egg in a small bowl
- Soak the dried shrimps in a little cooking wine
- Remove the pumpkin skin and seeds
- Clean the flesh and cut into bite-sized cubes
- Heat the cooking oil in a saucepan
- Add the dark soy sauce and fry quickly
- Add 300ml water, the dried shrimps and pumpkin cubes
- Simmer the soup for 30 minutes
- Add the seaweed and simmer for another 10 minutes
- Stream the beaten egg and remove from the heat
- Season with some vinegar and salt to taste
Recipe link: Recipe for pumpkin soup with seaweed
Pumpkin soup with liver
I suffer from mild thalasaemia which means that I was anaemic and pale when I was a child. Not knowing that it is a genetic condition, my grandmother used to prepare pig's liver for me. She makes a mean stir-fried liver with ginger and spring onion. I love it!
This recipe is supposed to be a good natural remedy for people with night blindness due to nutritional deficiency.
Ingredients250g pumpkin
250g pig liver
salt and pepper
Sesame seed oil
Directions
- Remove the pumpkin skin and seeds
- Dice into bite-sized pieces
- Wash the liver and slice thinly
- Parboil the liver slices for about 1 minute
- Bring 1000ml water to a boil
- Add the pumpkin pieces and cook till soft
- Add the liver slices and cook for another 2-3 minutes
- Season with salt
- Serve with a few dashes of sesame seed oil
Recipe link: Pumpkin soup with liver
Pumpkin soup with pork ribs
This recipe is good for pregnant ladies as well as those who are recovering from an illness.
Ingredients500g pork ribs
1 kg pumpkin
50g red beans 赤小豆 (chi xiao dou)
5g honey dates 蜜枣 (mi zao)
5g dried tangerine peel 陈皮 (chen pi)
Soup stock (sufficient to cover all the ingredients) Salt and pepper
Directions
- Wash and parboil the pork ribs
- Wash the pumpkin and cut into big chunks
- Wash the red beans, honey dates and tangerine peel
- Place all ingredients in a soup pot
- Add enough soup stock to cover all the ingredients
- Bring the soup stock to a boil before lowering the heat to a simmer
- Simmer for about 1 to 1.5 hours or until the pumpkin is tender
- Add salt to taste before serving
Recipe link: Pumpkin soup with pork ribs
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