Pumpkin and Pork Meatballs Soup

5.0 from 1 vote

There’s something incredibly warm and comforting about a bowl of homemade soup, especially when it’s a recipe passed down through generations. Today, I want to share one of my favorite family dishes: Pumpkin and Pork Meatballs Soup.

This soup is simple, soothing, and full of flavors that remind me of home in the Cambodian countryside. The sweetness of pumpkin blends beautifully with tender pork meatballs, creating a dish that’s nourishing, light, and perfect for any season.

If you’ve never tried this soup before, don’t worry. I’ll guide you through every step, so even a beginner in the kitchen can create this Khmer favorite.

Why You’ll Love This Soup

This soup isn’t just delicious—it’s healthy and comforting. The pumpkin gives a natural sweetness and a creamy texture without needing any cream or milk. The pork meatballs are soft, juicy, and melt in your mouth, while the light seasoning keeps everything delicate yet flavorful.

I love that this recipe is versatile. It’s perfect as a simple lunch, a light dinner, or even a family meal when everyone is craving something warm and nourishing. The aroma of the soup simmering on the stove is enough to make anyone hungry.

My Personal Experience

I remember first learning to make this soup from my grandmother. She would take her time peeling and chopping the pumpkin, letting it simmer slowly while she shaped the pork into tiny meatballs. The whole house would smell sweet and savory at the same time, and I would sneak tastes of the raw pumpkin when she wasn’t looking!

Over the years, I’ve made this soup countless times. Sometimes I adjust the sweetness, other times I add a little extra green onion for freshness. But no matter how I tweak it, the comforting essence remains the same. Every spoonful feels like a warm hug from home.

Easy-to-Find Ingredients

One of the reasons I love this soup is how easy it is to make with simple ingredients. You don’t need anything exotic. Most of these ingredients are available in local markets or even in your neighborhood grocery store.

Pumpkin, for example, is not only easy to find but also affordable. Pork is widely used in Khmer cooking, and seasonings like fish sauce, sugar, and black pepper are pantry staples. Even if you’re new to cooking, gathering these ingredients is simple and stress-free.

Ingredients List

1/2 lb (225 grams) ground pork
1 tablespoon fish sauce
1/4 teaspoon salt
1/2 tablespoon sugar
1/4 teaspoon black pepper
1 stalk green onion, minced
4 cups water
2 lbs (900 grams) pumpkin, peeled, seeded, and cut into bite-size cubes

Why These Ingredients Are Used

Ground pork: Forms the tender meatballs that give the soup protein and richness.
Fish sauce: Adds a subtle umami and authentic Khmer flavor.
Salt: Enhances all the natural flavors.
Sugar: Balances the savory and complements the natural sweetness of the pumpkin.
Black pepper: Gives a gentle warmth and mild spiciness.
Green onion: Provides a fresh, fragrant topping.
Water: The base of the soup, keeping it light and comforting.
Pumpkin: The star ingredient, providing sweetness, nutrients, and a smooth texture.

Cooking Equipment Needed

Soup pot: To cook the water, pumpkin, and meatballs evenly.
Mixing bowl: To combine the pork with seasonings before forming meatballs.
Knife and cutting board: For peeling and chopping the pumpkin.
Spoon or ladle: For stirring and serving the soup.
Measuring spoons: To get accurate seasoning amounts.

Cooking Instructions

Start by making the pork meatballs. In a small bowl, mix the ground pork with fish sauce, salt, sugar, black pepper, and minced green onion. Shape the mixture into small, even balls.

Next, bring water to a gentle boil in your soup pot. Carefully drop the pork meatballs into the bubbling water and cook until tender. You’ll notice a delightful aroma filling the kitchen at this stage.

Once the meatballs are almost done, add the pumpkin cubes. Let the pumpkin simmer until it becomes soft and tender. Finally, taste the soup and adjust seasoning with fish sauce, sugar, or a little more black pepper if needed. Top with fresh green onions before serving.

The soup is best enjoyed hot with a bowl of steamed rice. Every spoonful is comforting, lightly sweet, and full of gentle savory notes.

Step-by-Step Directions

In a bowl, mix ground pork, fish sauce, salt, sugar, black pepper, and minced green onion.
Shape the pork mixture into small meatballs.
Bring 4 cups of water to a boil in a soup pot.
Carefully drop the meatballs into boiling water. Cook until tender.
Add pumpkin cubes and simmer until soft.
Season with fish sauce, sugar, and black pepper to taste.
Sprinkle minced green onion on top.
Serve hot with steamed rice.

Tips for Best Flavor

Use fresh pumpkin for natural sweetness.
Make meatballs small and even for uniform cooking.
Simmer gently; high heat can make pumpkin mushy.
Taste and adjust seasoning before serving.
Let the soup rest for 5 minutes before eating; flavors develop beautifully.

Variations and Adaptations

Substitute pork with chicken or turkey for a leaner version.
Add a few slices of carrot for extra color and sweetness.
Use homemade chicken or pork broth instead of water for richer flavor.
Sprinkle some fresh cilantro or parsley for added aroma.

Serving Suggestions

Serve with steamed jasmine rice for a traditional Khmer meal.
Pair with light vegetable stir-fry for a balanced lunch.
Enjoy as a standalone light dinner with a side of crusty bread.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove to maintain pumpkin texture.
Avoid boiling leftovers; just warm until hot to preserve flavor.

Final Thoughts

This Pumpkin and Pork Meat Balls Soup is more than just a meal—it’s a connection to my family and Cambodian roots. It’s simple, nourishing, and full of gentle flavors that remind me of my grandmother’s kitchen.

If you want to explore more Khmer soups, check out my posts on Zucchini Soup or Vegetables and Pork Meatball Soup. For nutritional insights about pumpkin, visit Healthline’s Pumpkin Benefits.

Cooking this soup can be a meditative and joyful experience, even for beginners. I hope it warms your heart and home as it does mine.

Frequently Asked Questions (FAQs)

Q: Can I freeze this soup?

A: Yes, but pumpkin can become mushy when frozen. Freeze without pumpkin if possible and add fresh cubes when reheating.

Q: Can I make meatballs in advance?

A: Absolutely! Prepare meatballs and refrigerate for a day before cooking in the soup.

Q: Can I use canned pumpkin?

A: Fresh pumpkin is best for texture and sweetness, but canned can be used in a pinch.

Q: How do I make it spicier?

A: Add a small slice of fresh chili or a pinch of chili powder while cooking.

Pumpkin and Pork Meatballs Soup

Recipe by Cambodia Recipe

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

180

Total time

minutes

A simple and comforting Khmer soup with tender pork meatballs and sweet pumpkin. Perfect for family meals or a light, nourishing lunch.

Ingredients

Metric US

1/2 lb 1/2 (225 gram) of grounded pork
1 tablespoon 1 fish sauce
1/4 teaspoon 1/4 salt
1/2 tablespoon 1/2 sugar
1/4 teaspoon 1/4 black pepper
1 1 stalk green onion, minced
4 cups 4 water
2 lbs 2 (900 gram) of pumpkin, peeled, seeded and cut bite sizes cubes

Directions

In a small bowl, mix grounded pork with fish sauce, salt, sugar, black pepper and green onion, makes small pork meatballs, when done set a side.
Put water in a soup pot, cook till water bubbling.
Drops pork meatballs in boiling water, cook till meat tender.
Add pumpkin, cook till pumpkin tender.
Seasoning with fish sauce, sugar and black pepper.
Top with green onion.