Pumpkin Laksa कद्दू लक्सा

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.