Pumpkin corn and carrot milky pork broth

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November 30, 2018 by mummumskitchen

Super long soup name – Pumpkin, corn and carrot milky pork broth! There are quite a far bit of ingredients to be used for this soup. But it is a easy soup to make. If you are like me, a milk lover, you will like this soup. I always like milky soup as milk somehow gives an extra taste and fragrance to the soup, making me feel “healthier” when drinking the soup. haha.. The kids will like the soup too. I made reference to the original recipe by Lady Tong and amended it slightly to make it easier for me to cook. 

Preparation & Cooking time: More 30 minutes.       Ideal time to cook: Anytime


Prime pork ribs (or you can choose chicken thighs, drums if you like)
Pumpkin, cubed (large pieces)
Carrots, cubed
Pearl corn, cut to quarters
Red dates, seedless (optional, can omit if you find it too heaty)
Milk (I use meiji milk)
Salt to taste
IMG_20180528_185904-1 (1280x960)


  1. Boil a pot of hot water and blanch your prime ribs. If you are using chicken thighs, just need to blanch for a short while. Usually I will add chicken bones, chicken feets or even pork bones to give the soup extra meaty taste. Blanch those too if you are using them.
  2. In the inner thermal cooker pot (or you can use any other soup pot), put pumpkin, carrot, corn, blanched meat, wolf berries, red dates and add water. Make sure there is enough water to cover the ingredients. Boil it before turning to low heat to simmer for another 30 minutes
  3. Just 10 minutes before turning off the heat, add salt to taste.
  4. Put the inner pot back to the thermal cooker for at least an hour.
  5. When you are to serve the soup, boil the inner pot of soup again. Only then add the milk.
  6. Serve and enjoy!


Mum mum’s notes:

Remember not to add the milk too early! And also remember not to boil it for too long. Otherwise you will find milk curd in your soup which makes it rather not nice to look at. 😛 Also blanching process is an important process that you cannot omit, especially for this soup. If you omit this process, you will find yourself having a hard time to get rid of the scum, which makes the milky soup unsightly too.

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