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!
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!
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.
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.
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!
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!
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!
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Until next time!
Thai Style Pumpkin Laksa
- 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
- 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.