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    Home » Recipes » Soups

    Thai Style Pumpkin Laksa

    Published: Oct 22, 2018 · Modified: Feb 2, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 30 Comments

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    Thai style pumpkin laksa- the most wonderful bowl of soup to warm up with on a cold day! Perfect for weekend lunch or mid-week dinner!

    Single bowl of Thai style pumpkin laksa topped with crunchy chickpeas

    Happy new week friends!

    I honestly can't believe we are almost at the end of October! This year seems to be flying by! So, before this month ends, I thought I will add another pumpkin-related recipe...

    Thai style pumpkin laksa- an ideal autumn or winter warmer!

    When the days are getting shorter, and the outside starts getting that cool and crisp feeling in the air, I naturally start craving cozy, hearty dishes. Today's recipe for pumpkin laksa is guaranteed to satisfy all these cravings! Plus it's packed with warming flavours and spices which will make you feel like you just received a hug from a cuddly bear. Yup, it's seriously that good!

    Loose limes and chillies on a wooden table
    Overhead shot of two bowls of Thai style pumpkin laksa

    What is pumpkin laksa?

    Laksa is commonly known as a spicy noodle soup, and it's very popular in Malaysian, Indonesian or Thai cuisines. Traditionally, it consists of rice or vermicelli noodles, some chicken, fish or prawns and spicy soup base made with curry coconut milk. There are tons of different recipes and variations of laksas out there, and they are super easy to customise and make exactly the way you want it.

    Overhead shot of a small bowl of Thai style pumpkin laksa with crunchy chickpeas and broccoli

    How to make Thai style pumpkin laksa?

    I'm trying to keep this little tradition of mine going- only pumpkin-related recipes in October, just as I did last year. If you dig into my archives you will find this roasted pumpkin salad, or this spiced apple and pumpkin hand pies, just to name the few of them. The idea for this pumpkin laksa came to me after seeing this fabulous recipe from Half Baked Harvest.

    Making this recipe couldn't be simpler. Start with peeling and chopping your pumpkin or squash of choice. After that, move to preparing the soup base. As in most Thai style dishes, that base is created by combining garlic, chilli, ginger and lemon grass. Ensure that your pan is hot before adding sesame oil and the base ingredients to it. Once they start releasing their lovely fragrance and aroma, you add vegetable stock and pumpkin/ squash.

    A person topping up two bowls of Thai style pumpkin laksa with fresh mint

    While you're waiting for pumpkin/ squash to be soft and tender, cook the noodles according to pack instructions. As mentioned earlier, traditionally, laksa is served with rice noodles, however, as I'm not a big fan of them, I'm substituting them for medium noodles. When the pumpkin is cooked through, blend about ¾ of the soup in a blender. You want to leave few chunky bits out, they will add more texture and flavour to the soup.

    All that is left is to add tamari, peanut butter, miso paste, coconut milk and broccoli. Bring to boil, add some coriander, top up with fresh mint and crispy chickpeas. Et voila- your pumpkin laksa is ready to serve!

    Straight ahead shot of bowl with Thai style pumpkin laksa with another bowl in the background

    Crispy chickpeas goodness

    Topping this pumpkin laksa with roasted chickpeas is totally optional, but also totally worth it (also, hello all the extra protein!). It may take just few extra minutes in preparation, but you will be glad you've done it, trust me!

    Making crispy, roasted chickpeas is nothing new to me, but adding them to soups or salads is a quiet recent thing. You can coat them in your own selection of spices, and they will add more interest, texture and flavour to your dish. Not to mention, they are totally yum! Crispy, crunchy, spicy goodness, which is good enough to eat on its own!

    Overhead shot of two bowls of Thai style pumpkin laksa

    Thanks for reading, and as always, I would love to hear from you! Feel free to leave me a comment below, even if it is just to say hello!

    Also, make sure to sign up to my weekly newsletter, so all the latest recipes can go straight into your inbox!

    Until next time!

    A.

    Overhead shot of two bowls of Thai style pumpkin laksa topped with roasted chickpeas and fresh mint
    Print Recipe Pin Recipe
    4.84 from 12 votes

    Thai Style Pumpkin Laksa

    This pumpkin laksa is the most comforting noodle soup you've ever made! Infused with Thai flavours and spices, it is guaranteed to warm you up even on the coldest day! 
    Prep Time20 mins
    Cook Time40 mins
    Course: Soup
    Cuisine: Vegan
    Keyword: laksa, noodle soup
    Servings: 4 people
    Calories:
    Author: Anna

    Ingredients

    • 1 tablespoon toasted sesame oil
    • 2 medium garlic cloves minced
    • 2 cm piece of ginger grated
    • 1 medium lemongrass white part grated
    • 2 small birds eye chillies chopped
    • 2 medium spring onions chopped
    • 1 l vegetable stock
    • 1 small pumpkin or butternutsquash cut into cubes (about 1kg)
    • 1 tablespoon smooth peanut butter
    • 2 tablespoon tamari sauce or soy sauce
    • 1 tablespoon miso paste
    • 1 can coconut milk 400 ml
    • 200 g broccoli chopped
    • 1 small bunch of fresh coriander
    • ½ small bunch of fresh mint
    • 4 nests noodles of choice

    For roasted chickpeas:

    • 230 g drained and rinsed chickpeas
    • 2 tablespoon olive oil
    • 1 teaspoon cinnamon
    • 1 teaspoon brown sugar
    • ½ teaspoon chilli powder
    • ½ teaspoon black pepper
    • ½ teaspoon sea salt
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    Instructions

    • Place a large saucepan on a medium heat and add sesame oil. Once hot, add garlic, ginger, chilli, lemongrass and spring onion. Fry for about 1 minute until soft and aromatic.
    • Stir in the vegetable stock and add chopped pumpkin or butternutsquash. Bring it to the boil and simmer for 15- 20 minutes until pumpkin is soft and tender. Add about ¾ of the soup to the blender or food processor and blend until it is super smooth. Return the blended soup to the pot.
    • Add peanut butter, tamari or soy sauce, miso paste and coconut milk. Stir to combine all of the ingredients. Add the broccoli and cook until tender for about 8 more minutes. Meanwhile, cook the noodles according to the packet instructions.
    • Once the broccoli is cooked, remove the soup from the heat and add the coriander and mint. Pour the soup into bowls and add noodles. Top with some roasted chickpeas (see below for the instructions), spring onion and some chili flakes (optional).

    For the roasted chickpeas:

    • Heat the oven to 170 C. Place all the ingredients in a medium bowl and toss the chickpeas until they are covered in oil and spices mixture. Place on a baking tray and roast for about 20 minutes until they are crispy.

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!

    More Healthy Soups Recipes

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    • Roasted Tomato and Red Pepper Soup
    • Thai Style Pea and Apple Soup
    • Spicy Butternut Squash Soup

    Reader Interactions

    Comments

    1. Sian

      June 23, 2019 at 11:00 am

      5 stars
      Made this tonight, was super filling and a hit with everyone. Ticks all the boxes of healthy, yum, easy and cheap ingredients! Will be making again definitely, but with more chillies for me!

      Reply
      • annabanana

        June 24, 2019 at 12:37 pm

        Hi Sian, I'm so happy to hear that you've made and enjoyed this recipe! It's one of my favourites when pumpkin is in season and I'm already looking forward to making it again later this year!

        Reply
    2. Mary Bostow

      October 30, 2018 at 2:18 pm

      The warm spices, the dark rich colors of the soup and garnishes, it screams Autumn and it needs to be made and savored.

      Reply
      • annabanana

        October 31, 2018 at 3:42 pm

        Hah, thanks Mary, and well said! I hope you will make it and enjoy it some time soon!

        Reply
    3. Nicole

      October 30, 2018 at 2:58 am

      Your photos are always great! This soup has fall written all over it!

      Reply
      • annabanana

        October 30, 2018 at 11:54 am

        Aww Nicole, this is very kind of you! Thanks so much!

        Reply
    4. Sam | Ahead of Thyme

      October 29, 2018 at 6:16 am

      Yum, this looks like the perfect bowl of fall comfort! I love the flavour combos in here! Pinning to try later.

      Reply
      • annabanana

        October 30, 2018 at 11:53 am

        Thanks so much Sam!
        Very happy to hear you like it and will be trying it out!

        Reply
    5. Julie

      October 29, 2018 at 3:05 am

      These pictures are just beautiful!! I am usually not a soup person, but this is such a gorgeous bowl of soup, even I want some!

      Reply
      • annabanana

        October 30, 2018 at 11:53 am

        Hi Julie, Thanks o much for your kind comment! I can't imagine surviving a cold day without a bowl of warm soup! Hope you will try it sometime!

        Reply
    6. Leslie Haasch

      October 29, 2018 at 2:42 am

      I love how loaded up on veggies this is! I swear I can smell it already.

      Reply
      • annabanana

        October 30, 2018 at 11:52 am

        Thank you Leslie, soups are so great to incorporate the seasonal produce into, and I do love adding different veggies for more interesting texture.

        Reply
    7. lauren

      October 29, 2018 at 2:33 am

      5 stars
      These photos are beautiful! That cozy yellow sweater is pretty much all I want to wear this winter...while I eat this soup! So warming and comforting. Definitely in my playbook!

      Reply
      • annabanana

        October 30, 2018 at 11:51 am

        Hey Lauren!
        And thanks for your lovely comment! Good knitwear is a must at this time of the year, added bonus if the colour matches your food! 🙂
        Hope you will enjoy the recipe!

        Reply
    8. Anne Murphy

      October 28, 2018 at 7:49 pm

      5 stars
      Perfect! I love pumpkin/squash soup, but this is a new one for me - all the better!

      Reply
      • annabanana

        October 30, 2018 at 11:49 am

        Thanks Anne! I really hope you will enjoy this recipe!

        Reply
    9. Dominique | Perchance to Cook

      October 28, 2018 at 7:02 pm

      Why have I never heard of this amazing pumpkin flavored noodle soup?! I love pumpkin in everything and I love noodle soup so this is a match made in heaven. I can't wait to try it!

      Reply
      • annabanana

        October 30, 2018 at 11:49 am

        Hey Dominique!
        I'm quite new to this idea too, and got really into the noodle soups after my last visit to Thailand last month. They are so nourishing and full of flavour, I really hope you will love this recipe as much as I do!

        Reply
    10. Kim @ Three Olives Branch

      October 28, 2018 at 3:38 pm

      5 stars
      This looks so amazing! I am always on the hunt for new soups, and these flavors sound just perfect together. Beautiful photos, too!

      Reply
      • annabanana

        October 28, 2018 at 6:44 pm

        Hi Kim,
        Thanks so much for stopping by and for your lovely comment! I'm also always on a watch for a good soup, especially this time of the year!

        Reply
    11. Nicolas

      October 28, 2018 at 10:34 am

      Pumpkin Laksa sounds like the perfect comforting winter Recipe. Awesome idea ?

      Reply
      • annabanana

        October 28, 2018 at 6:29 pm

        Thanks Nicolas!
        Glad to read that you like this recipe!

        Reply
    12. Sherri

      October 27, 2018 at 3:02 pm

      5 stars
      I've never had laksa before but it looks amazing! Love the flavors you put together and the color is so beautiful! And as a chickpea fiend, I am totally on board for the addition of chickpeas! Yes, please!

      Reply
      • annabanana

        October 28, 2018 at 6:28 pm

        Thanks so much Sherri!
        I'm very pleased to read that you like the recipe! And chickpeas are just so versatile, they go almost with any dish!

        Reply
    13. Emily Leary

      October 25, 2018 at 10:32 am

      5 stars
      I love Thai food and your recipe is awesome and perfect for these chilly winter evenings. It's a great idea to add those delicious roasted spicy chick peas - I can't wait to try it!

      Reply
      • annabanana

        October 28, 2018 at 6:27 pm

        Hi Emily!
        Thanks so much for stopping by and this lovely comment! Roasted chickpeas are so good, and they are great on their own, we love snacking on them!

        Reply
    14. Gloria

      October 23, 2018 at 7:41 pm

      5 stars
      We happen to LOVE Thai food. This looks amazing. Love the colours, textures and of course the flavours in this bowl of goodness. The perfect way to warm up on a chilly day.

      Reply
      • annabanana

        October 28, 2018 at 6:26 pm

        Thanks so much Gloria!
        So happy to hear that you and your family also love Thai cuisine! And this is a great winter or autumn warmer, nothing beats a big bowl of cosy soup on a cold day!

        Reply
    15. Dawn - Girl Heart Food

      October 22, 2018 at 4:30 pm

      5 stars
      This looks incredibly comforting! Love all those garnish and your photos are beautiful 🙂 Can't wait to try!

      Reply
      • annabanana

        October 22, 2018 at 4:48 pm

        Hello Dawn!
        Ahh you're too kind, thanks so much for your comment! It's a great soup, especially at this time of the year! All the spices and flavours create this lovely warm feeling inside!

        Reply

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