Pumpkin and Pork Meatballs Soup

5.0 from 1 vote

Sometimes the most satisfying soups are the ones built from just a handful of ingredients. This Cambodian pumpkin and pork meatballs soup is exactly that kind of dish — a clear, light broth that lets the natural sweetness of pumpkin and the savory depth of fish sauce do the talking. The pork meatballs stay tender and juicy because they go straight into simmering water, not a hot pan.

What makes this soup genuinely useful for a weeknight is its timing. You can mix the meatballs in a few minutes while the water comes to a boil, and the pumpkin softens quickly in the same pot. The result is a brothy, comforting bowl that needs nothing more than steamed jasmine rice on the side — a quiet, home-style Khmer meal that feels complete without being heavy.

What You Need

The ingredient list is short and leans on pantry staples. Ground pork forms the meatballs, seasoned with fish sauce, a little sugar, salt, black pepper, and minced green onion. Pumpkin is the main vegetable, cut into bite-size cubes so it cooks evenly. Water is the broth base, and the final seasoning is a simple balance of fish sauce, sugar, and black pepper, finished with more green onion on top. Nothing here is exotic or hard to find — most of it is already in a Cambodian home kitchen, and the rest is easy to pick up at any supermarket.

Equipment

Soup pot: To bring the water to a boil and simmer the meatballs and pumpkin until tender.
Chef’s knife: To peel and cut the pumpkin into bite-size cubes and to mince the green onion.
Cutting board: To safely prepare the pumpkin and green onion.
Vegetable peeler: To remove the pumpkin skin before cutting it.
Measuring cups: To measure the water accurately.
Measuring spoons: To measure the fish sauce, salt, sugar, and black pepper.
Mixing bowl: To combine the ground pork with the seasonings and form the meatballs.
Cooking spoon: To stir the soup gently after adding the pumpkin.
Ladle: To transfer the finished soup and broth into serving bowls.

How to Make Pumpkin and Pork Meatballs Soup

Step 1: Season the ground pork and form the meatballs

In a small bowl, combine 1/2 lb (225 g) ground pork, 1 tbsp fish sauce, 1/4 tsp salt, 1/2 tbsp sugar, 1/4 tsp black pepper, and 1 stalk of minced green onion. Mix well until the seasonings are evenly distributed. Shape the mixture into small meatballs — roughly bite-sized — and set them aside on a plate or clean surface.

Step 2: Bring the water to a boil

Pour 4 cups of water into a soup pot and set it over high heat. Let the water come to a rolling boil. This is the cooking liquid for both the meatballs and the pumpkin, so there is no need to brown anything first.

Step 3: Cook the pork meatballs

Once the water is bubbling, carefully drop the meatballs into the pot one by one. Let them cook in the boiling water until they are tender and cooked through. Ground pork should reach a safe internal temperature of 160°F (71°C) before it is considered done. They will rise to the surface and feel firm when pressed gently with the back of a spoon.

Step 4: Add the pumpkin and simmer until tender

Add 2 lbs (900 g) of peeled, seeded pumpkin, cut into bite-size cubes to the pot with the meatballs. Let the soup simmer until the pumpkin is tender enough to pierce easily with a knife. The pumpkin will soften and slightly sweeten the broth as it cooks.

Step 5: Season the broth and finish with green onion

Taste the broth and season it with additional fish sauce, a little sugar, and black pepper to your liking. Stir gently to combine. Turn off the heat and scatter chopped green onion over the top for freshness. Ladle the soup into bowls and serve hot.

Cooking Tips

Keep the meatballs small. Smaller meatballs cook faster and stay tender in the boiling water. If they are too large, the outside can firm up before the center is safely cooked.
Do not overcrowd the pot. Add the meatballs in a single layer if possible. If your pot is small, cook them in two batches so the water temperature does not drop too much.
Season the broth at the end. The pumpkin releases sweetness as it simmers, so tasting and adjusting the fish sauce and sugar after the pumpkin is tender gives you more control over the final balance.

How to Serve

This soup is traditionally served hot with steamed jasmine rice on the side, which turns the brothy bowl into a fuller meal. The rice soaks up the light, savory broth, and the pumpkin pairs naturally with the tender pork meatballs. For a simple family-style Cambodian meal, you can serve it alongside another vegetable dish or a small plate of sliced cucumber.

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes. You can mix and shape the pork meatballs up to a few hours in advance and keep them covered in the refrigerator until you are ready to cook. Let them sit at room temperature for about 10 minutes before dropping them into the boiling water so they cook evenly.

How should I store leftovers?

Store the cooled soup in a covered container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until the meatballs and pumpkin are hot throughout. The pumpkin may soften further after storage, which is normal for this type of soup.

Can I use a different type of squash?

The recipe is built around pumpkin, but other firm, sweet winter squash — such as kabocha or butternut — can work if cut into similar bite-size cubes. Keep in mind that the sweetness and texture will vary slightly depending on what you use.

Final Thoughts

This pumpkin and pork meatballs soup is a good reminder that a comforting Cambodian meal does not need a long ingredient list or complicated technique. The broth stays light, the pork meatballs stay tender, and the pumpkin brings a gentle sweetness that ties everything together. Serve it with rice, ladle it into deep bowls, and let the quiet warmth of the soup do the rest. If you enjoy this style of Khmer home cooking, you may also like our Cambodian vegetables stew, which uses pumpkin in a richer, more complex broth. For a different take on ground pork in soup, our grounded pork stuffed cabbage soup is another comforting option from the same kitchen tradition.