Cambodian Pumpkin Soup with Fish

Cambodian pumpkin soup with fish is a gentle, comforting bowl that comes together with just a handful of ingredients. The pumpkin softens into the broth, giving it a natural sweetness, while the fish stays tender and savory.

This is home-style Khmer cooking at its most practical. You marinate the fish with fish sauce, sugar, and black pepper, then simmer everything in one pot until the pumpkin is tender. It is a light but satisfying meal that pairs perfectly with steamed rice.

What You Need

The main ingredients are pumpkin and firm white fish. Basa or catfish fillets work well because they hold their shape in the soup. Fish sauce provides saltiness and umami, while a little sugar balances the flavors.

Fish sauce is a staple in Cambodian cooking, and traditional production often involves fermenting anchovies for a year or more, as described by the Sustainable Fisheries Partnership. A good-quality fish sauce makes a noticeable difference in a simple soup like this one.

Equipment

• Soup pot: To bring the water to a boil and simmer the pumpkin and fish until tender.
• Chef’s knife: To cut the pumpkin into chunks and slice the green onions and cilantro.
• Cutting board: To safely prepare the pumpkin, fish, and herbs.
• Vegetable peeler: To remove the pumpkin skin before cutting it into pieces.
• Measuring cup: To measure the water for the broth.
• Measuring spoons: To measure the fish sauce and sugar.
• Wooden spoon: To stir the soup gently without breaking the fish.
• Ladle: To serve the finished soup into bowls.

How to Make Cambodian Pumpkin Soup with Fish

Step 1: Marinate the Fish

In a large bowl, combine the fish chunks with the fish sauce, sugar, black pepper, and chopped green onion. Stir gently to coat the fish evenly. Set the bowl aside while you prepare the pumpkin.

Step 2: Boil the Water and Add the Pumpkin

Pour the water into a soup pot and set it over high heat. Bring the water to a rolling boil. Add the pumpkin chunks to the boiling water.

Step 3: Add the Marinated Fish and Simmer

Add the marinated fish to the pot along with the marinade from the bowl. Stir once, then lower the heat to a gentle simmer. Cook until the pumpkin is tender and the fish is cooked through.

Step 4: Finish with Cilantro and Serve

Taste the broth and adjust the seasoning if needed. Turn off the heat and stir in the chopped cilantro. Ladle the soup into bowls and serve hot with rice.

Cooking Tips

• Add the fish only after the water is boiling so it cooks evenly and stays tender.
• Stir the soup gently and sparingly once the fish is in the pot. Over-stirring can break the fish into small pieces.
• The pumpkin should be soft enough to pierce easily with a spoon but still hold its shape.

How to Serve

Serve this soup hot with steamed jasmine rice. The rice soaks up the light, savory broth and makes the meal more filling. For a complete Cambodian table, you could also add a side of pickled vegetables or a simple cucumber salad.

If you enjoy light Khmer soups, you might also like this Khmer lemony fish soup, which has a bright, citrusy broth. Another gourd-based option is this opo squash with fish soup.

Recipe Notes

This soup is best eaten fresh, but leftovers can be stored in the refrigerator. Follow the cold food storage chart from FoodSafety.gov and use leftovers within 4 days. Reheat gently on the stovetop until piping hot.

Frequently Asked Questions

Final Thoughts

Cambodian pumpkin soup with fish is the kind of meal that feels both light and nourishing. The pumpkin melts into the broth, the fish stays tender, and a handful of cilantro brings everything together. It is a simple one-pot soup that works beautifully for a weeknight dinner, especially when served with a bowl of warm rice. If you have pumpkin on hand and a fillet of white fish in the fridge, this is a gentle, savory recipe worth trying.

For a sweet finish using the same vegetable, you might also enjoy this Cambodian pumpkin coconut custard.

Pumpkin Soup with Fish

5.0 from 1 vote

Course: SoupCuisine: CambodianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

184

kcal

Total time

40

minutes

This Cambodian pumpkin soup with fish is a one-pot meal made with basa or catfish fillets, fish sauce, and pumpkin. The broth is light and naturally sweet from the pumpkin, while the fish stays tender. Serve it hot with steamed rice for a comforting home-style meal.

Ingredients

• 1 lb (450 gram) of pieces basa or catfish fillets, cut chunks

• 2 tablespoons fish sauce

• 1 tablespoon sugar

• 1/4 teaspoon black pepper

• 3 stalks of green onion, chopped

• 4 cups water

• 2 lbs (900 gram) of pumpkin, peeled, seeded and cut small chunks

• 1 cup chopped cilantro

Directions

• In a large bowl, marinated fish with fish sauce, sugar, black pepper and green onion , set a side.
• Cook water in a soup pot till water bubbling, a pumpkin and marinated fish to boiling water, stirs and cook till pumpkin tender.
• Top with cilantro.
• Serve hot with rice.

Equipment

• 
  Chef’s KnifeCheck product details
• 
  Cutting boardCheck product details
• 
  LadleCheck product details
• 
  Large Soup PotCheck product details
• 
  Vegetable PeelerCheck product details
• 
  Wooden SpoonCheck product details

Nutrition Facts

• Serving Size: 1 g
• Total number of serves: 4
• Calories: 184kcal
• Fat: 3.5g
• Saturated Fat: 0.9g
• Cholesterol: 65mg
• Sodium: 772mg
• Potassium: 1241mg
• Carbohydrates: 18.8g
• Net Carbs: 17.3g
• Fiber: 1.5g
• Sugar: 9.8g
• Protein: 21.4g
• Vitamin A: 978.6mcg
• Vitamin C: 23.9mg
• Calcium: 84mg
• Iron: 2mg
• Vitamin D: 14.1mcg
• Vitamin E: 2.5mg
• Vitamin K: 33.7mcg
• Thiamin: 0.4mg
• Riboflavin: 0.4mg
• Niacin: 3.8mg
• Vitamin B6: 0.3mg
• Vitamin B12: 2.6mcg
• Folate: 60.1mcg
• Pantothenic Acid: 1.6mg
• Phosphorus: 340mg
• Magnesium: 74mg
• Zinc: 1mg
• Selenium: 15.8mcg
• Copper: 0.4mg
• Manganese: 0.4mg

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