Pumpkin Laksa

Prep: 15 minutes | Cook: 25 minutes | Servings: 2

Ingredients

1 tbsp Olive oil

1 tbsp Garlic, chopped

1tbsp Ginger, chopped

1 no. Green chilli, chopped

½ cup Green onion, small dice

2 cups Pumpkin, diced

Salt to taste

1 ½ to 2 cups Vegetable Stock

4-5 no. Mushrooms cut into quarters

½ cup Broccoli, florets with the stem

¼ cup Hot sauce

Crusher Blaack Pepper ½ tsp

1/4 cup Coconut Milk

¼ tsp Palm Sugar or Normal Sugar

For Garnish/Accompaniment

1 cup of cooked flat noodles

1 red chili, Sliced diagonally

Few Roasted Peanuts

Sprig of coriander, for garnish

2-3 tbsp of pomegranate seeds

Preparation: 

  • Heat oil in a pan, add garlic, ginger and green chili, sauté until the raw smell of the garlic has gone.
  • Add Spring onions and sauté for a while. Add pumpkin and salt sauté on a medium to high flame for a couple of minutes.
  • Add vegetable stock or just plain water, stir and cook on a low flame with lid on. Cook until the Pumpkin is cooked completely.
  • Remove from flame and cool down the mixture, Blend the mixture in to a smooth puree.
  • Transfer the puree back into the pot and bring it to a boil, add some water if you desire.
  • Add mushrooms and broccoli and cook for 5-10 minutes.
  • Then lower the flame, add crushed black pepper and Coconut milk. Stir properly and cook for another 10 to 15 minutes.
  • The laksa should have a coating consistency. Remove from flame when done.
  • To serve,place some cooked flat noodles in a bowl, ladle piping hot soup over the noodles and top it up with some roasted peanuts, some sliced red chili, pomegranate seeds.
  • Garnish with a sprig of coriander and serve hot.
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