Coconutty, savory, and oh-so-comforting! This Ilonggo-style soup is the perfect bowl of warmth on a chilly day. 😍🍲 #FilipinoFood #IlonggoDelight #CozyComfort. Linutik: a classic Ilonggo soup made with mashed squash, shrimp, and moringa in coconut milk. Nutritious, flavourful, and easy to make!

As a food enthusiast and Filipino cuisine fan, I’m always on the lookout for unique and delicious dishes to try. And one recipe that recently caught my attention is Linutik, a classic Ilonggo dish enjoyed by many households in Bacolod, Iloilo, and the Negros Island in the south.

Linutik is a type of squash or pumpkin soup that’s cooked together with moringa leaves and shrimp in coconut milk. It’s similar to the traditional ginataang kalabasa recipe, but instead of using chunks of kalabasa, the squash is roughly mashed to create a thicker consistency. Think of it like the Filipino version of chowder!

The word linutik may have been derived from latik, a Hiligaynon word that means to make into a syrup. In Negros, the most common form of latik is a coconut and sugar reduction used in desserts. And while linutik soup is savory, the process of creating syrup inspires its name. In Iloilo, for instance, linutik is also called nilatik na kalabasa. And there are many versions throughout the country. Of all, however, the Negrense linutik, with fewer ingredients, appears to be the purest version.

To make linutik soup, start by sautéing some garlic, onion, and ginger in a bit of oil until they’re fragrant and translucent. Then, add in the roughly mashed squash, shrimp, and coconut milk, and let everything simmer until the squash is cooked through and the shrimp are pink and tender.

Finally, stir in some fresh moringa leaves and let them wilt into the soup, adding a pop of colour and nutrients. Season the soup with salt and pepper to taste and serve it hot with some rice or bread for dipping.

The result is a warm and comforting soup that’s both nutritious and flavourful, with the sweetness of the squash and the richness of the coconut milk complementing the umami flavour of the shrimp and the earthy taste of the moringa leaves.

Linutik is a dish that’s perfect for a cosy night in or a family gathering, and it’s sure to impress your guests with its unique blend of flavours and textures. Give it a try and discover why this Ilonggo classic has been beloved for generations.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Soup
  • Cuisine: Filipino


Linutik: a classic Ilonggo soup made with mashed squash, shrimp, and moringa in coconut milk. Nutritious, flavourful, and easy to make!


Units Scale
  • 700 g butternut squash, peeled and chopped
  • 1/2 cup malunggay leaves
  • 200 g minced fatty pork
  • 150 g shrimp, peeled, chopped
  • 1 small red onion, chopped
  • 4 cloves garlic, minced
  • 400 ml coconut milk
  • 2 cups water
  • 2 tbsp fish sauce
  • 1 tbsp sugar
  • salt
  • freshly ground black pepper
  • oil


  1. In a large pot, heat the oil over medium-high heat. Add the minced pork and cook for 5 minutes or until browned.
  2. Add the chopped onions and garlic and cook for another 2 minutes or until the onions are translucent.
  3. Add the chopped squash, shrimp, coconut milk, and water to the pot. Stir to combine and bring to a boil.
  4. Lower the heat to medium-low and let the mixture simmer for 20 minutes or until the squash is tender.
  5. Using your ladle roughly mash the tender squash cubes, make it uneven so there are chunks for added texture.
  6. Add the fish sauce, sugar, and freshly ground black pepper. Stir to combine and let the mixture simmer for another 5 minutes.
  7. Add the malunggay leaves and let them cook for 3 minutes or until wilted.
  8. Season with salt to taste.
  9. Serve hot with steamed rice.


6 Responses

  1. Reading through the ingredient list, I know I would LOVE this dish. Yum!

  2. Like Angie, I can tell this dish is so full of wonderful flavors, and I know I would love it.

  3. The combination of shrimp and pork here sounds quite delicious. I’m not sure I’ll be able to find malunggay leaves here, but I’ll have to check out some of our ethnic markets. Maybe I’ll get lucky!

  4. What a delicious looking—and pretty—soup! I agree coconut milk lends a lovely flavor and pairs very nicely with pumpkin.

  5. Velva says:

    This looks amazing! Thanks for sharing with us.


  6. Hannah says:

    Those are absolutely my kind of flavors! This is the sort of soup that transcends the seasons and would always hit the spot.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.