Fish Maw Pumpkin Soup

Fish Maw Pumpkin Soup

A comforting bowl of collagen-rich goodness

Fish maw pumpkin soup is a classic Chinese nourishing soup that combines premium fish maw with naturally sweet pumpkin for a smooth, comforting broth. In this recipe, we use South African premium tube fish maw, known for its thick texture and excellent absorption, making it ideal for slow-cooked soups. The fish maw is carefully prepared through steaming, boiling with ginger and scallion roots, and overnight soaking to ensure a clean taste and soft, bouncy texture.

Blended pumpkin forms the base of the soup, creating a naturally creamy consistency without dairy, while Hokkaido dried scallops and Chinese ham add depth, umami, and fragrance. This soup is commonly enjoyed during festive seasons or family meals and is appreciated for being light, nourishing, and rich in collagen-like goodness. Whether you’re cooking for celebration or everyday comfort, this fish maw pumpkin soup is a timeless recipe that highlights both tradition and premium ingredients.

Ingredients

• South African premium tube fish maw (pre-soaked & prepared)

• Fresh pumpkin (about 400–500g), peeled and cubed

• Hokkaido dried scallops

• Chinese ham (金华火腿), sliced

• Half Kampung Chicken 

• Ginger

• Scallion roots

• Water or light stock

• Salt to taste

Preparing the Fish Maw (Important Step)

Proper preparation is key to achieving that soft, bouncy texture fish maw is known for.

1. Steam the fish maw for about 30 minutes.

2. Boil again in fresh water with ginger slices and scallion roots for another 30 minutes to remove any impurities.

3. Rinse well, then soak the fish maw in clean water overnight in the fridge.

   • By the next day, it should be fully hydrated, plump, and ready to absorb flavours.

Cooking the Soup

1. Puree the pumpkin

   • Steam or boil pumpkin until soft, then blend into a smooth puree. Set aside.

2. Build the base

   • In a pot, stir fry chicken until golden brown, add in water followed by Hokkaido dried scallops and Chinese ham.

   • Simmer gently for 30–40 minutes to release their natural sweetness and aroma.

3. Add pumpkin puree

   • Stir in the pumpkin puree and simmer on low heat until the soup turns silky and evenly blended.

4. Add fish maw

   • Cut the soaked fish maw into bite-sized pieces and add to the pot.

   • Simmer gently for another 20–30 minutes, allowing it to absorb the flavours.

5. Season lightly

   • Add salt to taste. Keep seasoning minimal to let the natural ingredients shine.

To Serve

Serve hot as a nourishing soup for family meals or festive occasions. The result is a golden, velvety bowl — light yet luxurious, comforting without being heavy.