Pumpkin Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This pumpkin laksa is my go to when I want something warming and satisfying without spending hours in the kitchen. It comes together in just 55 minutes total, making it perfect for busy weeknights. The creamy coconut broth gets its depth from laksa paste, while roasted pumpkin adds natural sweetness and plenty of fiber to keep you full. Best of all, the ingredients are simple and affordable, probably mostly things you already have on hand. Trust me, once you make this, you'll be craving it all autumn long.
Ella x
Ingredients
- 600 gpumpkin(peeled, cubed)
- 400 mlcoconut milk
- 800 mlvegetable stock
- 3 tbsplaksa paste
- 300 grice noodles(dried)
- 3shallots(thinly sliced)
- 3garlic cloves(minced)
- 15 gfresh ginger(grated)
- 2 tbsplime juice
- 1 tbsppalm sugar
- 3 tbspvegetable oil
- 25 gfresh coriander(chopped)
- 1red chilli(sliced, optional)
Detail level
Instructions
- 1
Heat 2 tablespoons of oil in a large pot and fry the sliced shallots over medium heat until golden and crispy, approximately 5-7 minutes. Remove and set aside for garnish.
Tip: Don't let the shallots burn—watch them closely as they can turn bitter quickly.
- 2
In the same pot, add the remaining oil and sauté the minced garlic and grated ginger for 1 minute until fragrant.
Tip: Keep the heat at medium to prevent the aromatics from burning.
- 3
Add the laksa paste and stir continuously for 2-3 minutes to release the spice flavours into the oil.
Tip: This step is crucial for building depth of flavour in your laksa.
- 4
Add the cubed pumpkin and vegetable stock, then bring to a gentle boil. Reduce heat and simmer for 15 minutes until the pumpkin is completely tender.
Tip: The pumpkin will soften significantly and help thicken the broth naturally.
- 5
Pour in the coconut milk and stir well to combine. Add the palm sugar and lime juice, then taste and adjust seasoning as needed. Simmer for another 5 minutes.
Tip: The sweetness of the pumpkin pairs beautifully with the tropical coconut and acidic lime.
- 6
While the laksa simmers, cook the rice noodles separately in boiling salted water according to package directions, then drain and rinse with cold water.
Tip: Rinsing prevents the noodles from becoming too sticky when added to the broth.
- 7
Divide the cooked noodles between four serving bowls and ladle the hot pumpkin laksa over them.
Tip: Warm your bowls beforehand to keep the soup hotter for longer.
- 8
Garnish generously with crispy shallots, fresh coriander, and sliced red chilli if desired. Serve immediately with lime wedges on the side.
Tip: The fresh herbs and crispy elements add wonderful texture contrast to the creamy soup.
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