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Spicy pumpkin laksa

July 18, 2010
Excuse the bad photo, I only had an iphone handy…
You’ll need:
  • A big big piece of jap pumpkin or a whole small jap pumpkin
  • 4 large cloves of garlic crushed and diced
  • one brown onion diced
  • 2 tbsp of olive oil
  • curry powder (any general purpose asian/malaysian curry powder) – around 1-2 tbs but it depends on the curry powder and how spicy you like things. You could try laksa paste as well.
  • yoghurt – around 2tbsp, but to taste
  • chicken stock
  • 50-100ml of coconut milk, to taste

Laksa trimmings

  • coriander
  • bean sprouts
  • hokkien noodles
  • deep fried shallots (from the asian grocer)
  • Any other things you like in your laksa e.g. diced tofu, prawns, chicken etc

To cook

Cut up the pumpkin into chunks without the skin. Fry up the onion and garlic in the olive oil until soft and then add the pumpkin. Next, add curry powder and chicken stock so 3/4 of the pumpkin is covered. Simmer until the pumpkin is falling apart. Add in the yoghurt and blend until the whole mixture is smooth and creamy. Add the final ingredients – coconut milk, salt and pepper to taste, and perhaps a little more curry powder – and play around with them until you have the right amount of salt/spicy/coconutty goodness and a mixture that isn’t too thick.

Leave the soup on a low heat and prepare the rest of your laksa ingredients. Soak your noodles and blanch your bean sprouts. You might want to lightly fry some tofu or prawns, perhaps shred some left over chicken. When you’re done, assemble your ingredients in a bowl and ladle over the soup. Finish off with some freshly chopped coriander and the deep fried shallots.

You may also like

Spicy roasted pumpkin & ricotta ravioli

Pumpkin risotto with ricotta or mascarpone

Spicy pan mee noodles

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