Pumpkin Pho

Instructions

1. 1

   Roast the cubed pumpkin in a 200°C oven for 20 minutes until soft and caramelised at the edges.

   Tip: Roasting brings out the natural sweetness of the pumpkin and adds depth to the broth.

2. 2

   Heat vegetable oil in a large pot over medium heat. Add sliced shallots and fry until golden and crispy, about 5 minutes. Transfer to a paper towel-lined plate and set aside.

   Tip: Save a tablespoon of the fragrant oil in the pot for flavouring the broth.

3. 3

   In the same pot with the remaining oil, toast the ginger slices, star anise, cinnamon stick, and dried chillies for 2 minutes until fragrant.

   Tip: Toasting the spices releases their essential oils and enhances their flavour.

4. 4

   Add the roasted pumpkin to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. 5

   Blend the soup until completely smooth using an immersion blender or stand blender. Strain through a fine mesh sieve to remove whole spices.

   Tip: A completely smooth broth gives pho its signature silky texture.

6. 6

   Stir in the coconut milk and season with salt and pepper to taste. Keep warm on low heat.

7. 7

   Cook the rice noodles according to package directions. Drain and divide among four bowls.

8. 8

   Ladle the hot pumpkin broth over the noodles in each bowl. Top generously with crispy shallots and fresh basil. Serve with lime wedges on the side.

   Tip: Guests can squeeze lime juice into their bowl to brighten the rich pumpkin flavour.