Kabocha Squash Pumpkin Congee for Postpartum Recovery

hELLO mOMMA.

One of the most nourishing ways to support your body after birth is by filling your belly with warm, gentle, easy-to-digest foods. Across many cultures, congee (rice porridge) is considered the ultimate postpartum meal—hydrating, soothing, and deeply restorative.

This Pumpkin Congee is my postpartum twist on a classic. Made with kabocha Squash OR JAPANESE PUMPKIN, bone broth, basmati rice, and gentle spices, it’s grounding, creamy, and filled with nutrients that restore your strength, calm your digestion, and support recovery in the early weeks after birth.

🌿 Why This Congee is Perfect for Postpartum

Here’s how each ingredient helps you heal:

• Kabocha sQUASH OR PUMPKIN – Rich in beta-carotene + vitamin C to repair tissues, strengthen immunity, and provide steady postpartum energy.

• Basmati rice – Gentle on the digestive system and grounding, giving you energy without taxing your body.

• Chicken bone broth – A postpartum powerhouse filled with collagen, amino acids, and minerals that soothe the gut, replenish blood, and restore joints and tissues.

• Garlic – Naturally immune-boosting and helps circulation, keeping your body strong in the early weeks.

• Coconut oil – Provides nourishing fats to balance hormones, fuel energy, and enrich breastmilk quality.

• Honey – A natural sweetener that balances energy and provides comfort.

• Sea salt + black pepper – Restore electrolytes, balance fluids, and add warmth to digestion.

• Coconut aminos – Adds depth of flavor and trace minerals for recovery.

Warm, brothy porridges like this one are hydrating and easy to digest, freeing up energy for what matters most—healing, resting, and caring for your baby.

🍲 Pumpkin Congee Recipe

Ingredients

• ½ kabocha SQUASH OR pumpkin, peeled + cubed

• 1 tbsp coconut oil

• 3 garlic cloves, minced

• 1 cup basmati rice, rinsed

• 5 cups chicken bone broth

• ¼ tsp sea salt

• ¼ tsp ground black pepper

• 1 tbsp honey (or to taste)

• Coconut aminos, to drizzle on top

Directions

1. Prep the pumpkin – Peel and cube the kabocha pumpkin.

2. Sauté aromatics – In a large pot, heat coconut oil over medium heat. Add garlic and sauté until fragrant, about 1–2 minutes.

3. Add rice + pumpkin – Stir in the basmati rice and pumpkin cubes, coating them in the oil and garlic.

4. Cook the congee – Pour in the chicken bone broth, add salt + pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until the rice breaks down into a porridge-like consistency and the pumpkin is tender. Add more broth or water as needed for your desired thickness.

5. Sweeten + finish – Stir in honey for natural sweetness. Taste and adjust seasoning.

6. Serve warm – Ladle into bowls and drizzle with coconut aminos before serving.

💛 Why Congee Belongs in Your Postpartum Kitchen

For generations, mothers around the world have relied on porridges like this to nourish themselves after birth. Congee is hydrating, warming, and endlessly adaptable—you can make it sweet or savory, load it with veggies, or keep it simple and soothing.

This pumpkin congee is grounding and sweet, bringing comfort to both body and spirit. It’s easy to batch cook, reheats beautifully, and can be enjoyed any time of day when you need a gentle, healing meal.

✨ Postpartum nourishment doesn’t have to be complicated—sometimes the simplest meals, prepared with love, are the most powerful medicine.

Wishing you all the healing!