FOOD

Pumpkin Laksa

If you never know what to do with all that pumpkin flesh from your halloween pumpkins then here’s the answer! This Laksa soup is one of our favourite things to cook at this time of year – its so easy to make and packed full of colour and nutrients. The beautiful combination of salt, spice and ginger make it feel particularly nourishing on an Autumn day.

Its also fantastic as you can easily bulk it out to make a more robust meal (or to feed more mouths) — we add noodles or rice, any extra roasted squash and leftover chicken or prawns- really whatever you have available.

Pumpkin Laksa

-500g (prepped weight) squash or pumpkin, cut roughly into 2-cm cubes
-500ml vegetable stock
-2 heaped tbsp crunchy peanut butter
-2 tsp ground turmeric
-2 tbsp soy sauce
-25g finely chopped fresh ginger (see my tip for this in my chicken teriyaki recipe)
-1 cup (250ml) full fat coconut milk
-1 lime

Put everything except the lime and coconut milk into a medium saucepan and bring to the boil. Reduce to a simmer and cook for 20-25 minutes until the squash is tender and the whole pot looks beautifully vibrant. Remove from the heat and pour the contents in a blender and blitz down into a smooth liquid. Pour back into the saucepan and add the coconut milk and squeeze in the juice of the lime. Bring to the boil and then serve immediately- by itself or garnished with whatever you’ve chosen.

Happy Halloween!

Lyndsay x


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Comments (1)

Esther in Amsterdam
October 16, 2019

This looks SO GOOD! I want it right now! I love pumpkin and spices and OMG the addition of peanut butter! Definitely going to make this soon. Thank you! xx


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