Roast the pumpkin to a sticky sweetness with chilli and garlic then scoop it out and serve big chunks to top the soup. There are some great pre-prepared laksa pastes available and they certainly cut down on the prep time.
Serves: 4-6
INGREDIENTS
1 small butternut pumpkin, halved lengthways and seeded
1 tablespoon vegetable oil
1 long red chilli, seeded and thinly sliced
1 clove garlic, crushed
sea salt and freshly ground pepper
Soup
1 tablespoon vegetable oil
2 spring onions, thinly sliced
¼ cup Thai laksa paste
400 ml coconut cream
2 cups vegetable or chicken stock
200 grams cooked thick rice noodles
To serve
fresh beansprouts
sliced spring onions
sliced red chilli
fresh coriander
Peanut and Sesame Crumble
⅓ cup roasted peanuts
3 tablespoons toasted sesame seeds
1 teaspoon palm sugar
pinch of sea salt
METHOD
Preheat the oven to 180°C.
Place the pumpkin halves on a baking tray, cut side up. Drizzle with oil then sprinkle with the chilli and garlic. Season well and cover with foil. Roast for 30 minutes or until very tender. Cooking time will depend on the size of the pumpkin.
Soup: Heat the oil in a large sauté pan and cook the spring onions for 1 minute. Add the laksa paste and cook for 2 minutes. Stir in the coconut cream and stock and simmer for 15 minutes. Add the noodles and simmer until hot.
Crumble: Use a mortar and pestle to pound all of the ingredients to fine crumbs.
To serve: Divide the noodles between serving bowls and ladle over the soup. Serve with the garnishes and scoops of the hot roasted pumpkin and a sprinkling of the peanut sesame crumble.
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