Kalabasa tinunoan

Here’s another Philippine crop that’s so common that people tend to ignore it in cooking up good dishes. In the rural areas, the “kalabasa” or the native squash grows on its own, no actual cultivation needed. Perhaps this is the reason why many people ‘don’t quite respect’ the “kalabasa.”

“Kalabasa Tinunoan,” is basically “dinuldog,” which is squash cooked in coconut milk, common in the Visayas and Mindanao. The only thing with “dinuldog” is that the squash parts still retain their shapes (mostly in cubes) in the finished dish. “Kalabasa Tinunoan,” however is very similar to – if not exactly the same as – pumpkin soup.

But this version of the pumpkin soup does not require any sophisticated ingredients. It can be done with just the ingredients that can be found fresh around the house. The title “Kalabasa Tinunoan” is intended to communicate the soup’s very local character.

Okay, truth be told, it is actually an idea that takes from the foreign pumpkin soup. It’s like realizing, “Hey this soup tastes great and familiar. Why don’t I make my ‘kalabasa’ this way?” And why not? When there’s squash and coconut, a good body-warming soup is just minutes away. Good to have during the cold, rainy days.

Ingredients:

• 4 cups squash puree

• 1 coconut, grated

• 2 tablespoons butter (optional)

• 1 onion, chopped

• 1 teaspoon minced garlic

• 4 cups water

• 2 teaspoons ground ginger

• 1 tablespoon kalamansi juice

• ½ teaspoon chili powder

Procedure:

1. Place squash, cut in small parts, into the blender. Blend until a puree consistency is achieved. Set aside momentarily. 2. Squeeze grated coconut in a bowl with 2 cups water, to produce a creamy milk. 3. In a large pot over medium heat, melt the butter (or, if not, use cooking oil) sauté onion and garlic until translucent, about 2 to 3 minutes. 4. Pour in 2 cups water and allow to boil. 5. Put in the squash puree and bring to a simmer. 6. Put in the coconut milk and then ginger, kalamansi juice, and chili powder. Bring the soup to a simmer, and until fully cooked. Then allow to cool a bit. 7. Pour the soup into the blender again. (Note: Place no more than half the blender at a time.) Run the blender. 8. If the blended soup is preferred hotter, return it to the pot over medium heat and allow to simmer. Otherwise, the “Kalabasa Tinunoan” is ready to be served right after blending.