How to Make Pumpkin and Water Leaf Soup (Traditional & Healthy Version)

Name: How to Make Pumpkin and Water Leaf Soup (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: malaysia
Ingredients: 200g Pumpkin (labu kuning) (peeled and diced); 1 cup Water leaf (daun bayam air) (roughly chopped); 1 small Onion (finely chopped); 2 cloves Garlic (minced); 1 stalk Serai (lemongrass) (bruised); 1 leaf Daun pandan (pandan leaf) (tied into a knot); 3 cups Vegetable broth (unsalted); 1/4 cup Santan (coconut milk) (light version); 1/2 tsp Salt (to taste); 1/4 tsp White pepper (to taste); 1 tsp Cooking oil (can use olive or sunflower)

Pumpkin and Water Leaf Soup is a cherished vegetarian dish in Malaysian cuisine, celebrated for its vibrant flavors and wholesome ingredients. This soup, known locally as 'Sup Labu dan Daun Bayam Air', draws from Malaysia's rich multicultural culinary heritage, blending indigenous produce like labu kuning (pumpkin) and daun bayam air (water leaf or spinach). The soup’s golden color and silky texture come from the pumpkin, while the water leaf adds a fresh, earthy dimension. Infused with aromatic local staples such as daun pandan (pandan leaf) and serai (lemongrass), this dish embodies the unique taste of Malaysia’s tropical gardens. Traditionally, this soup is enjoyed during family gatherings or as a comforting meal during festive seasons. Its light, nutritious profile makes it popular among health-conscious Malaysians and vegetarians alike. The subtle sweetness of pumpkin balances beautifully with the mild, grassy flavor of water leaf, while the addition of santan (coconut milk) provides a creamy, luxurious finish without overpowering the natural flavors. Whether served as a beverage-style soup or a light starter, Pumpkin and Water Leaf Soup offers a refreshing taste of Malaysian home cooking, perfect for those seeking a nutrient-rich, plant-based meal.

35 min jumlah2 hidanganMudah70 kcal / 100g

Bahan

Arahan langkah demi langkah

Step 1 · Heat oil in a pot

Heat oil in a pot. Sauté onion and garlic until fragrant.

2 min

Step 2 · Add lemongrass and pandan leaf

Add lemongrass and pandan leaf. Stir for 1-2 minutes to release their aroma.

3 min

Step 3 · Stir in diced pumpkin

Stir in diced pumpkin. Cook for 3 minutes.

Step 4 · Pour in vegetable broth and bring to a gentle boil

Pour in vegetable broth and bring to a gentle boil.

10 min

Step 5 · Simmer until pumpkin turns soft

Simmer until pumpkin turns soft, about 10 minutes.

Step 6 · Add water leaf

Add water leaf, salt, and pepper. Simmer for 3 more minutes.

Step 7 · Stir in light santan

Stir in light santan. Heat gently without boiling for creamy finish.

Step 8 · Remove pandan and lemongrass

Remove pandan and lemongrass. Serve hot in bowls.

Mengapa resipi ini sihat

This dish is naturally low in calories and fat, thanks to the use of fresh vegetables and light coconut milk. The absence of refined carbs and animal products makes it suitable for vegetarians and those watching their weight. With no gluten or dairy, it is gentle on the digestive system and fits clean eating principles, making it a smart choice for healthy meal planning.

Nota tentang tradisi

Pumpkin and Water Leaf Soup is popular in rural and urban Malaysian households, especially in the northern and central regions where both ingredients are abundant. It is often featured during Ramadan as a nutritious starter, but is also enjoyed year-round as a light meal or beverage option. The use of pandan and lemongrass reflects the influence of Malay cuisine, emphasizing freshness and aromatic depth.

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