Thank you to Ben and Julia at Rethink Cooking for this perfect pumpkin recipe.
Ingredients:
- Half medium grey pumpkin
- Tender stem broccoli
- Lemongrass, whole a
- 1 can of chickpeas
- 1 large onion, chopped
- Egg noodles, cooked
- Chicken stock – 400ml
- Chilli – red and green
- Coriander
- Mint
- Ginger
- Garlic
- Paprika and chilli powder/flakes
- Salt and pepper
Recipe:
- Slice the pumpkin in half and scoop out the guts and seeds. Save the other half for other recipes!
- Cut the pumpkin into long wedges, drizzle with olive oil, and season generously with paprika, salt, and pepper. Cook the pumpkin at 200°C for 45 mins or until tender.
- Empty the aquafaba from the chickpeas (store and use as a vegan alternative to egg in other recipes), then pour onto a baking tray. Drizzle with oil, and then season with paprika, chilli powder/flakes, salt and pepper. Place in the oven and cook for around 30-40 minutes or until crunchy. Add some tenderstem broccoli to the tray halfway through.
- In a large pot heat 2 tbsp of oil over medium heat. Add the onion and cook until beginning to brown.
- Add the lemongrass, chilli, garlic, and ginger and cook for 1 min.
- Add the stock and half of the cooked pumpkin and simmer for 5 mins.
- Take out the lemongrass, add a few leaves of mint and coriander and blend until smooth. Add more stock for a thinner soup and add more pumpkin for a thicker soup.
- Time to assemble, spoon the laksa overtop of the egg noodles and garnish with broccoli, chickpeas, pumpkin, mint, and coriander.
