Recipe: Pumpkin Carrot and Corn Pork Soup (南瓜蘿蔔玉米瘦肉湯)
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 large carrots
  • 2 fresh ears of corn
  • ½ of a Japanese kabocha pumpkin (about 1lb)
  • 1 lb lean pork, marinated with salt
  • 1 tsp of north almond
  • 1 tbsp of south almond
  • 2 slices of ginger
  • 10 cups of water
  • 1 tsp of salt
  1. Boil a small pot of water to blanch the pork. Cut the meat to 2-inch chunks while the water cooks. Blanch, drain, and set aside.
  2. Boil 10 cups of water in a larger soup pot.
  3. In the meanwhile, peel and cut the carrots and corn to smaller chunks.
  4. When the soup water boils, add all ingredients except for the pumpkin to the pot.
  5. Cook on high heat for a few minutes until the soup water boils. Reduce the heat to a Low and simmer for 1 hour and 30 minutes. Set the timer.
  6. Meanwhile, wash and half the kabocha pumpkin. Scoop out the seeds with a spoon, and cut the pumpkin to 2-inch chunks. Set aside.
  7. When the timer signals, add the pumpkin to the soup and cook on medium-low heat for 30 more minutes.
  8. Sprinkle some salt to taste and serve.
Recipe by Chinese Soup Pot at