Oct 21, 2022

A warming autumn dish from farm to fork #EatYourPumpkins

Thank you to Ben and Julia at Rethink Cooking for this perfect pumpkin recipe. 


  • 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



  1. Slice the pumpkin in half and scoop out the guts and seeds. Save the other half for other recipes! 
  2. 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. 
  3. 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. 
  4. In a large pot heat 2 tbsp of oil over medium heat. Add the onion and cook until beginning to brown. 
  5. Add the lemongrass, chilli, garlic, and ginger and cook for 1 min. 
  6. Add the stock and half of the cooked pumpkin and simmer for 5 mins. 
  7. 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. 
  8. Time to assemble, spoon the laksa overtop of the egg noodles and garnish with broccoli, chickpeas, pumpkin, mint, and coriander.