Pumpkin Spice Laksa

Pumpkin Spice Laksa

Published on January 22, 2016 | In By
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    • Prep Time
    • Minutes
    • Cook Time
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 I combined my favourite curry paste with a roast pumpkin soup and came up with this

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Ingredients

  • 1 pie pumpkin (like baby head size)
  • 1 carrot
  • 1 stalk of celery
  • 1 medium sized onion
  • 1 tablespoon Laksa paste (available at most Asian groceries)
  • 1 tablespoon butter
  • 1/4 cup of coconut milk
  • cilantro
  • 1 green onion
  • hot sauce
  • chicken stock

Instructions

  1. Slice the top off of the pumpkin, clean out the goop and roast at 350 degrees for about 30-45 minutes; until it's very soft and the skin is starting to blacken.
  2. Dice onion, carrot and celery and sauté with butter in a soup pot for about 2 minutes until soft.
  3. Add Laksa paste and sauté for 1 more minute.
  4. Scoop the cooked flesh out of the pumpkin and add to soup. Just barely cover with stock and simmer 15 to 20 minutes.
  5. Blend soup with an immersion blender until smooth (You can add some coconut milk or more stock at this point if it is too thick)
  6. Serve drizzled with coconut milk and hot sauce and topped with minced cilantro and green onion.
  7. In the photo, I roasted a second pumpkin for use as a bowl. Do this for a shorter time as over-cooking it will cause the shell to become too soft and you'll have soup all over the place (I may have experienced this).
  • Servings : 2
  • Ready in : 80 Minutes
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