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Vegetable Broth with Pumpkin and Spinach
Makan Tengah Hari • Malaysia
How to Make Vegetable Broth with Pumpkin and Spinach (Traditional & Healthy Version)
Vegetable Broth with Pumpkin and Spinach is a wholesome and nourishing soup, deeply rooted in Malaysia’s multicultural cuisine. This delightful dish brings together the sweet earthiness of labu kuning (pumpkin) and the vibrant goodness of bayam (spinach) in a clear, aromatic broth. The use of local ingredients like daun pandan and serai (lemongrass) infuses the soup with a uniquely Malaysian flavor, making it a favorite in many households, especially during lunch. Malaysian cuisine celebrates the bounty of its land, and vegetable broths are a staple for those seeking light yet satisfying meals. This soup is naturally vegetarian, making it an excellent choice for those observing meat-free diets. It’s also adaptable, whether you prefer to enjoy it on its own or as a comforting side to a larger meal. The gentle sweetness from pumpkin and the subtle herby notes from aromatics make every spoonful both delicious and refreshing. It’s perfect for anyone looking to embrace healthy Malaysian cooking with authentic flavors.
Bahan-bahan(untuk 1 medium bowl)
- 1 cup Pumpkin (labu kuning) (peeled and cubed)
- 2 cups Spinach (bayam) (washed and roughly chopped)
- 1/2 cup Carrot (sliced)
- 1 small Onion (diced)
- 2 cloves Garlic (minced)
- 1 leaf Daun pandan (pandan leaf) (knotted)
- 1 stalk Serai (lemongrass) (bruised)
- 4 cups Vegetable stock or water (low-sodium preferred)
- to taste Salt
- 1/4 tsp White pepper
- 1 tsp Olive oil (or local minyak masak)
- 1 stalk Spring onion (sliced, for garnish) - pilihan
Arahan
- 1
Heat olive oil in a medium pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
3 minutes
Sautéing the aromatics releases deeper flavors into the broth.
- 2
Add pumpkin cubes and carrot slices. Stir well to coat with the aromatics.
2 minutes
Cut vegetables evenly for uniform cooking.
- 3
Pour in the vegetable stock or water. Add daun pandan and bruised serai.
1 minute
Bruising serai helps extract more aroma into the soup.
- 4
Bring to a gentle boil, then lower heat and simmer until pumpkin and carrot are soft.
10 minutes
Cover the pot to retain all the fragrant steam.
Kenapa hidangan ini sihat
Vegetable Broth with Pumpkin and Spinach is a healthy choice because it uses whole, minimally processed ingredients and is naturally low in fat and calories. The use of local vegetables and herbs maximizes nutrient density without the need for heavy seasonings or oils. Its high fiber and vitamin content support digestive and overall health, making it ideal for weight management, heart health, and boosting immunity.
This dish is packed with fiber, vitamins A and C from pumpkin and spinach, and antioxidants from aromatics like garlic and onion. It is low in calories, contains minimal fat, and is cholesterol-free. The broth is hydrating and easy to digest, making it suitable for all ages, including seniors and children. Spinach is a good source of iron and folate, supporting energy and immunity, while pumpkin provides beta-carotene for healthy skin and vision.
Petua
- 💡Tip 1: For extra flavor, use homemade vegetable stock infused with local herbs.
- 💡Tip 2: Add a small piece of dried shiitake mushroom for umami depth without meat.
- 💡Tip 3: Serve with a side of brown rice or whole grain bread for a complete meal.
Penyimpanan & hidangan
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove. Avoid freezing as spinach may lose texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 55.0 kcal |
