Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the heart of the Philippines! This extraordinary Kalabasa Soup is not just another recipe - it's a magical blend of nutrition, tradition, and unexpected flavor combinations that will make your kitchen come alive with authentic Filipino warmth. Imagine a soup so rich and comforting that it tells a story with every spoonful, balancing the sweet, creamy kalabasa (squash) with the subtle, intriguing bitterness of ampalaya leaves.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 cups kalabasa (squash), cubed
- 1 cup ampalaya (bitter melon) leaves
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons cooking oil
Instructions
- Prepare all ingredients by washing and chopping the kalabasa into uniform small cubes, finely mincing the garlic, and chopping the onion into small pieces.
- Heat cooking oil in a medium-sized pot over medium heat. Add minced garlic and sauté until golden and fragrant, being careful not to burn.
- Add chopped onions to the pot and cook until they become translucent and soft, stirring occasionally to prevent sticking.
- Add the cubed kalabasa to the pot and stir to coat with the aromatic garlic and onion mixture. Cook for 2-3 minutes to slightly caramelize the squash edges.
- Pour in the vegetable broth, ensuring all kalabasa pieces are submerged. Bring the mixture to a gentle boil, then reduce heat to simmer.
- Cover the pot and let the soup simmer for approximately 15-20 minutes, or until the kalabasa becomes tender and can be easily mashed with a spoon.
- Gently add the ampalaya leaves to the soup, stirring them in and allowing them to wilt and incorporate into the broth.
- Season with salt and pepper to taste, adjusting the flavors carefully to complement the natural sweetness of the kalabasa and the slight bitterness of the ampalaya leaves.
- Remove from heat and let the soup rest for 2-3 minutes to allow flavors to meld together.
- Serve hot in individual bowls, optionally garnishing with additional fresh ampalaya leaves or a drizzle of olive oil.
Tips
- Choose fresh, firm kalabasa (squash) for the best texture and sweetness. The squash should be bright orange and free from blemishes.
- When preparing ampalaya leaves, wash them thoroughly and remove any tough stems to ensure a tender, pleasant texture in the soup.
- Control the heat carefully when sautéing garlic to prevent burning, which can make the soup taste bitter.
- For a richer flavor, you can substitute vegetable broth with homemade chicken stock if desired.
- The key to this soup is patience during simmering - allow enough time for the kalabasa to become perfectly tender and release its natural sweetness.
- If you prefer a smoother consistency, you can partially blend the soup or use a potato masher to create a more creamy texture.
- The ampalaya leaves add a unique, slightly bitter note - don't be afraid of this flavor, as it provides depth and complexity to the dish.
Nutrition Facts
Calories: 63kcal
Carbohydrates: 13g
Protein: g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
