Easy Pumpkin Laksa Soup Recipes
PUMPKIN SOUP - CLASSIC AND EASY
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 15m
Number Of Ingredients 7
Steps:
- Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g
LAKSA NOODLE SOUP
Recipe video above. This is a recipe for a real Malaysian restaurant quality laksa made by sprucing up store bought laksa paste! You can't just dump store bought laksa paste into coconut broth! The key is to freshen up the paste by sautéing it with garlic, ginger, chilli and lemongrass. Makes a world of difference! This makes 2 large bowls. Because large is the only way to go with Laksa!
Provided by Nagi | RecipeTin Eats
Time 1h
Number Of Ingredients 26
Steps:
- Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
- Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.
- Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.
- Mix ingredients together in a small bowl. Set aside for 20 minutes.
- Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
- Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
- Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.
- Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.
- Prepare noodles per packet directions.
- Divide noodles between 2 bowls. Top with shredded chicken.
- Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.
Nutrition Facts : ServingSize 582 g, Calories 780 kcal, Carbohydrate 36.8 g, Protein 18.9 g, Fat 62.9 g, SaturatedFat 37.9 g, TransFat 0.1 g, Cholesterol 35 mg, Sodium 2374 mg, Fiber 4.5 g, Sugar 6.1 g
SQUASH LAKSA SOUP
Spice and heat work so well in a butternut squash soup - I'm loving this Malaysian-style twist
Provided by Jamie Oliver
Categories Starters Vegetables Dinner Party Gorgeous Winter Soups
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Spice things up with this delicious Malay dish.
- Preheat the oven to 180°C/350°F/gas 4. Halve the squash, deseed, then cut into 8 slices or chunks (skin on) and put into a roasting tray. Bash up the dried chilli and a pinch of salt in a pestle and mortar. Sprinkle over the squash, drizzle with olive oil and bake for 40 minutes.
- Finely chop or whiz the chillies, garlic, ginger and coriander stalks in a food processor. Add the sesame oil, lime juice, zest and fish sauce and whiz to a thin paste.
- Heat a large pan or wok. Pour in 2 tablespoons of olive oil and quickly stir in the paste. Cook for about a minute before adding the coconut milk and chicken stock.
- Turn the heat down and simmer for about 15 minutes. Taste - you may need to add fish sauce, lime juice or a bit of salt and pepper.
- Add the noodles to the soup, simmer for a few minutes, then divide between 4 bowls. Break over 2 pieces of squash. If you like, top with sliced red chilli and cress.
- Tip: For a quick fix, use a good laksa paste instead of making your own.
Nutrition Facts : Calories 540 calories, Fat 25.3 g fat, SaturatedFat 12.5 g saturated fat, Protein 8.6 g protein, Carbohydrate 69.4 g carbohydrate, Sugar 17.4 g sugar, Sodium 1.90 g salt, Fiber 5.6 g fibre
EASY PUMPKIN SOUP
Make and share this Easy Pumpkin Soup recipe from Food.com.
Provided by tomsawyer
Categories < 30 Mins
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat.
- Cook chopped onions until soft and golden brown.
- Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
- Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
- Make sure that the ingredients do not clump but are spread throughout the soup.
- Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
- If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
- Serve warm with pieces of bread if desired.
EASY PUMPKIN LAKSA SOUP
My friend, Ginny, calls this her "Thai-soupie thingo" - it's another soup when you are hungry and pushed for time. You can use chicken which is already cooked, otherwise fry raw chicken breasts in the usual manner. The preparation time is based on chicken already cooked.
Provided by MissMaggie
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil ( not too much) and gently heat the curry paste.
- Add cooked chicken.
- Add pumpkin soup, coconut milk and chicken stock.
- Gently heat through until simmering.
- Plate the soup and just before serving, sprinkle over some spring onions and coriander into each bowl.
Nutrition Facts : Calories 522.5, Fat 47.8, SaturatedFat 39.6, Cholesterol 43, Sodium 149.4, Carbohydrate 8.9, Fiber 0.4, Sugar 1.3, Protein 20.5
More about "easy pumpkin laksa soup recipes"
LAKSA SOUP RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine AsianCategory Soup, Dinner, Lunch, CurryServings 4Total Time 25 mins
- To make paste, in food processor jar, add soaked chilies (discard water in which these were soaked), and all ingredients from the Laksa Paste ingredient list above. Process until smooth pasta forms. Remove in a bowl. Paste stays good for up to one week.
- Heat a skillet. Add 1/2 of laksa paste. Saute for 1 minute to develop flavor and also to cook-off raw flavor of onion. Now, add chopped veggies, such as zucchini, (add mushroom or bell pepper if you like) and cook until crisp-tender (not mushy i.e. veggies are cooked but still have bite).
- Add vegetable stock and coconut milk with *1 tsp sugar, 1 tbsp lime juice, and generous pinch of salt. Bring to boil and simmer until just started to thicken (1-2 minutes). Remove from heat. Taste broth and adjust salt, sugar and lime juice.
PUMPKIN RICE LAKSA SOUP | COOKSTR.COM
From cookstr.com
Category SoupsEstimated Reading Time 2 mins
- First of all you need to chop the pumpkin flesh into 5cm/2-inch pieces. To make your fragrant soup base, first chop, then whizz or bash up the following in your food processor or pestle and mortar until you have a pulpy mix: the lime leaves, chillies, garlic, ginger, lemongrass, coriander stalks, five-spice and cumin. Remove any stringy bits that may remain in the pulp. Put this fragrant mixture into a high-sided pan with a little oil and your finely sliced onion and cook gently for about 10 minutes to release the flavours.
- Add the pumpkin and the stock to the pan. Stir around, scraping all the goodness off the bottom of the pan. Bring to the boil, then reduce the heat and simmer with the lid on for about 15 minutes until the pumpkin is soft. At this point, add the rice and give it a really good stir. Some of the pumpkin will begin to mush up, but you’ll also have some chunks. Continue to simmer with the lid on until the rice is cooked, then off comes the lid. Add the coconut milk, stir again, taste and season carefully with salt and pepper. To give it a bit of sharpness add the lime juice – the amount will depend on how juicy your limes are, but the idea is to give the soup a little twang.
THAI STYLE PUMPKIN LAKSA - ANNA BANANA
From annabanana.co
5/5 (9)Servings 4Cuisine VeganCategory Soup
- Place a large saucepan on a medium heat and add sesame oil. Once hot, add garlic, ginger, chilli, lemongrass and spring onion. Fry for about 1 minute until soft and aromatic.
- Stir in the vegetable stock and add chopped pumpkin or butternutsquash. Bring it to the boil and simmer for 15- 20 minutes until pumpkin is soft and tender. Add about 3/4 of the soup to the blender or food processor and blend until it is super smooth. Return the blended soup to the pot.
- Add peanut butter, tamari or soy sauce, miso paste and coconut milk. Stir to combine all of the ingredients. Add the broccoli and cook until tender for about 8 more minutes. Meanwhile, cook the noodles according to the packet instructions.
- Once the broccoli is cooked, remove the soup from the heat and add the coriander and mint. Pour the soup into bowls and add noodles. Top with some roasted chickpeas (see below for the instructions), spring onion and some chili flakes (optional).
EASY PUMPKIN LAKSA RECIPE - RANVEER BRAR
From ranveerbrar.com
4.9/5 (54)Servings 2Cuisine InternationalCategory Soups
- Add Spring onions and sauté for a while. Add pumpkin and salt sauté on a medium to high flame for a couple of minutes.
- Add vegetable stock or just plain water, stir and cook on a low flame with lid on. Cook until the Pumpkin is cooked completely.
CURRY LAKSA NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.6/5 (36)Total Time 1 hrCategory Dinner, Lunch, SoupCalories 592 per serving
CLASSIC CHICKEN LAKSA | DONNA HAY
From donnahay.com.au
THAI PUMPKIN LAKSA | HALF BAKED HARVEST
From halfbakedharvest.com
4.4/5 (62)Total Time 1 hrCategory Main CourseCalories 474 per serving
- Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
- Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
- Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
SEAFOOD LAKSA: SINGAPOREAN SHRIMP & FISH SOUP RECIPE
From dobbernationloves.com
5/5 (2)Total Time 35 minsCategory Main Course, SoupCalories 517 per serving
- Cook rice noodles according to package directions. Run under cold water, strain and rest at room temperature.
- In a large pot or dutch oven, heat oil over medium-high heat. Add Laksa Paste and saute, stirring constantly until it becomes fragrant and dark in colour about 2-3 minutes.
- Add the chicken broth scraping up all the brown bits. Add the lime leaf and sugar then simmer on low heat.
- Add shrimp and fish, cooking for 2-3 minutes. Add coconut milk and simmer until seafood has cooked thoroughly, no more than 5 minutes.
EASY PUMPKIN SOUP RECIPE + VIDEO INSTRUCTIONS | SAVORY ...
From savorynothings.com
4.8/5 (26)Total Time 45 minsCategory Lunch, Main CourseCalories 68 per serving
- Sauté the vegetables:Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.
- Season the soup:Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.
- Cook the soup:Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
- Blend the soup:Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I'm short on time, but you can use a regular blender according to your manufacturer's instructions for hot liquids.
PUMPKIN LAKSA WITH BROCCOLINI RECIPE | WOOLWORTHS
From woolworths.com.au
Cuisine AsianCategory EntreesServings 4Total Time 30 mins
- Heat oil in a large deep frying pan, over high heat, add laksa paste and cook, stirring for 1 minute. Add stock, coconut cream and simmer. Add the pumpkin, and bring up to the boil then cook for 5 minutes or until tender. Add the broccolini and cook for a further 1 minute or until tender.
- Divide the noodles between bowls and spoon the soup over. Top with chilli and coriander and serve with fresh lime. Tip 1: You could add a little extra crunch to this dish by adding a handful of roasted peanuts or cashew nuts. Tip 2: Laksa can be made with any protein you like so add diced chicken or peeled green prawns. Tip 3: Add baby corn, snow peas and capsicum for extra vegetables.
PUMPKIN LAKSA – EAT, LITTLE BIRD
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5/5 (1)Estimated Reading Time 4 mins
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