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!
Keyword laksa, noodle soup
Prep Time 20minutes
Cook Time 40minutes
1tbsptoasted sesame oil
2cmpiece of gingergrated
1mediumlemongrasswhite part grated
2smallbirds eye chillieschopped
1smallpumpkin or butternutsquashcut into cubes (about 1kg)
1tbspsmooth peanut butter
2tbsptamari sauceor soy sauce
1cancoconut milk400 ml
1smallbunch of fresh coriander
1/2smallbunch of fresh mint
4nestsnoodles of choice
For roasted chickpeas:
230gdrained and rinsed chickpeas
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 3/4 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.