Sopas de Upo

Sopas de Upo: A light Filipino soup with bottle gourd & pork in savory broth. Easy, healthy comfort food perfect with rice! #FilipinoFood.  Who knew simple could be this good? Sopas de Upo – tender bottle gourd & pork in light savory broth. Comfort in every spoonful. #UpoSoup #FilipinoFood

Tired of heavy, sour soups like sinigang? Meet Sopas de Upo—known as Sinabawang Upo in Tagalog or Dinengdeng na Upo in Ilocano. This underrated Filipino dish features tender bottle gourd (upo) simmered in a savory broth with pork, creating a light yet deeply comforting soup perfect for rainy days or when you crave something simple and nourishing.

Discovering This Hidden Gem

I first spotted this dish in a random food video (YouTube? TikTok? Facebook? The algorithm works in mysterious ways!). Thankfully, I have a habit of jotting down recipes I want to try, and today was finally the day to test it. Surprisingly, authentic recipes are hard to find online, which is why I’m sharing my version here. After making it, I’m convinced: this beats the usual ginisa-style upo dishes any day. There’s something magical about that light, flavourful broth.

What Makes Sopas de Upo Special?

This soup stands out for its:

• Light yet flavourful broth (no overwhelming sourness or heaviness)
• Perfectly cooked upo that absorbs all the delicious flavours
• Versatility – can be made with pork, fish, or even vegetarian
• Health benefits – upo is low-calorie but packed with nutrients

The Secret to rich Umami Flavour

The Ilocano version uses bagoong isda (fermented fish paste) for deep umami depth, while Tagalog versions typically opt for fish sauce or salt. Today’s recipe uses bagoong isda, but if you can’t find it, quality patis (fish sauce) works too (though the flavour will be slightly different).

Pro Tips for the Best Sopas de Upo

• Don’t overcook the upo – it should be tender but still hold its shape
• Let the soup rest for 10 minutes after cooking for flavours to develop
• Add a squeeze of calamansi before eating for a bright flavour contrast
• For extra richness, top with crispy Bagnet bits

Why This Belongs in Your Regular Meal Rotation

What I love most about Sopas de Upo is how it proves that simple ingredients can create something truly special. It’s:

• Easy to make with pantry staples
• Budget-friendly – upo is one of the most affordable vegetables
• Perfect for meal prep – tastes even better the next day
• Comfort food at its finest – warm, nourishing, and nostalgic

Sopas de Upo

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Sopas de Upo: A light Filipino soup with bottle gourd & pork in savory broth. Easy, healthy comfort food perfect with rice! #FilipinoFood

 

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Ingredients

Units USM Scale 1x2x3x

• 1 medium upo (bottle gourd), peeled and sliced
• 500 g pork belly, sliced
• 3 tbsp bagoong isda
• 6 cloves garlic, minced
• 4 small shallots, sliced
• 2 tomatoes, chopped
• 4 cups water
• 1 bunch greens (kamote tops, spinach or malunggay)
• 3 slices ginger
• 2 tbsp oil
• salt freshly ground black pepper
• chopped spring onions, to garnish

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Instructions

1. Sauté garlic, shallots, ginger and tomatoes in oil until fragrant
2. Add pork and cook until lightly browned
3. Pour in water and simmer until pork is tender (about 30 mins)
4. Stir in bagoong isda for seasoning
5. Add upo slices and cook for 7 minutes until tender
6. Toss in greens just before turning off the heat
7. Serve hot garnished with chopped spring onions.

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Final Thoughts

In a world of bold, intense Filipino flavours, Sopas de Upo is the quiet hero – subtle yet satisfying, light yet comforting. It’s the kind of dish that grows on you, the more you eat it. Once you try this version, I guarantee you’ll be making it regularly – it’s that good.