Pūhā (or Watercress) & Golden Pumpkin Coconut Boil-Up – Authentic New Zealand Recipe
Plant-based tribute to the classic Māori boil-up using sweet crown pumpkin and greens.
- Country of Origin
- 🇳🇿 New Zealand (Polynesia / Australasia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Peppery watercress greens, Cubed crown pumpkin, Waxy potatoes, Garlic, Ginger
Ingredients for Pūhā (or Watercress) & Golden Pumpkin Coconut Boil-Up (4 Servings)
- 1.25 lbs (or 2.5 cups) peppery watercress greens, prepped into bite-sized pieces
- 1.5 cups cubed crown pumpkin, washed and trimmed
- 1 cup waxy potatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional New Zealand seasoning (ginger, vegetable stock, splash of coconut cream)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
- Stir in ginger, vegetable stock, splash of coconut cream and toast for 45 seconds to release the essential oils of New Zealand's kitchen.
- Add peppery watercress greens and cubed crown pumpkin, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in waxy potatoes, adjust seasoning, and ladle steaming hot into deep bowls.