How to Make Delicious Winter Melon and Lamb Soup: A Step-by-Step Guide

Q: Can I use a different cut of lamb for this recipe?
A: Yes, you can use different cuts of lamb, but cooking times may vary.

Q: How do I ensure the winter melon is cooked properly?
A: Cook the winter melon until it becomes soft, which usually takes about 15 minutes.

Q: Is this soup suitable for freezing?
A: Yes, this soup can be frozen, though the texture of the winter melon may change slightly upon thawing.

Winter Melon and Lamb Soup


  • Winter melon: 1 piece
  • Lamb leg meat: 1.5 pounds
  • Cilantro: a small bunch
  • Salt: to taste
  • White pepper: to taste
  • Ginger: 2 slices
  • Green onion: 2 segments
  1. Clean the winter melon, remove the seeds and skin, and cut into small pieces. Set aside.
  2. Cut the lamb leg meat into small pieces. Blanch the meat in cold water to remove any gamey taste.
  3. In a new pot, add the blanched lamb, ginger, and green onion. Fill the pot with hot water until half full, bring to a boil, then simmer on medium heat for 30 minutes with the lid on.
  4. Add the winter melon pieces to the pot. Once the soup boils again, cover and continue to simmer for 15 minutes until the melon is tender.
  5. Season with salt and freshly ground white pepper to taste, then serve in bowls.
  6. Garnish with chopped cilantro before serving.
  • Rich in protein from lamb.
  • Low in calories and high in fiber from winter melon.
  • Contains essential vitamins and minerals from the vegetables and meat.
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