Guest Poster: Debbie!

Soup Name: Pumpkin Corn Pork Shin Fig Soup

This is a guest soup submission from our good friend Debbie, who is the ultimate stay-at-home mom with two kids and one on the way!  She whipped up this simple Pumpkin and Corn Fig soup and with the help of a thermal cooker, baked the soup until all its healthy and yummy goodness came out!  Thanks Deb for this post and looking forward to more of your homemade creations (on top of your weekly cupcakes!).


What Ingredients are required?

1 piece of pork shin, sliced into 1/2 inch thick strips
1/2 fresh Japanese pumpkin, quartered with peel (and seeds)
2 whole corn, halved
2 whole carrots, sliced
6 dried figs
1 tbsp apricot kernals (north, bitter)
1 tbsp apricot kernals (south, sweet)
2 L of water
salt to taste

How do I prepare it?

  1. Slice pork and blanch in a pot of boiling water for 5 minutes
  2. Drain pork and set aside
  3. Scrub pumpkin under running water and slice into large pieces, keeping the skin and seeds
  4. Clean and cut corn and carrots into edible portions
  5. Soak apricot kernals and figs in warm water for 10 minutes
  6. Start to boil your soup water and add figs to your cold soup water
  7. When your soup water is boiling, add all the ingredients together
  8. Boil on medium heat for 1 hour and set in a thermal pot for another 8 hours
  9. Serve and enjoy!

Any benefits?

  • Pork shin is a healthy cut of pork and has low fat content
  • This soup is an excellent source of beta-cartone and vitamins
  • This soup is neutral and great for children

Any precautions?

  • Be sure to thoroughly clean the pumpkin skin

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