Pumpkin and pork rib soup has a light sweetness from the ribs, soft and buttery pumpkin with eye-catching colors. The soup is easy to prepare and suitable for family meals.
Materials
To cook pumpkin and pork rib soup, prepare 400g of spare ribs, 400g of pumpkin, 2 shallots, a little scallions and coriander, 1-2 tablespoons of fish sauce, 1 tablespoon of cooking oil with salt, seasoning powder, pepper and 1.5-2 liters of filtered water.
For the preliminary processing part, wash the ribs, chop them into bite-sized pieces and blanch them in boiling water for about 2-3 minutes to remove dirty foam.
Peel pumpkin, remove seeds, wash, then cut into bite-sized squares. Do not cut too small because pumpkin is easily mushy when cooked. Peel shallots, mince; wash scallions and cilantro, drain and then chop finely.
How to cook pumpkin and pork rib soup
Put the pot on the stove, add cooking oil and heat it up, then sauté shallots until fragrant. Add ribs and stir well, season with a little salt to firm the ribs and absorb the spices.
Then pour about 1.5-2 liters of water into the pot, simmer over high heat until boiling. During cooking, regularly remove the foam to make the broth clear. When the water boils, reduce the heat and simmer the ribs for about 25-30 minutes until soft, the broth has a natural sweet taste.
Continue to add carrots and cook for about 5-7 minutes. Then add pumpkin, stir gently and cook for another 8-10 minutes. Do not cook pumpkin for too long to avoid crushing it.
When the pumpkin is just soft, season with fish sauce, seasoning seeds, salt and a little pepper to taste. Turn off the heat, add scallions and coriander, then scoop the soup into a bowl.
Pumpkin and pork rib soup meets the requirements when the broth is clear and has a mild sweet taste; ribs are soft, ripe pumpkin is buttery but still retains its shape and carrots are just cooked.
The soup is served hot with white rice, suitable for family meals. The natural sweetness of ribs combined with pumpkin and carrots makes the meal more diverse.
Notes when cooking
You should choose ribs with bright pink color, the flesh firmly attached to the bones and no strange smell. Pumpkin should be chosen with old fruit, hard skin, orange-yellow flesh to make the soup taste more buttery and sweet.
When putting pumpkins in a pot, cook until just cooked and limit stirring vigorously so that pumpkins do not break. If there is still soup, let it cool and store in a sealed container in the refrigerator compartment and should be used for about 1-2 days.
