This Pumpkin Laksa is full of great flavors and of course full of pumpkin. Also in there is lots of ginger, a little soy sauce, coconut milk and a bit of peanut butter. YESSS! you heard right, Peanut butter 🙂
I love cooking and caught myself spending even more time in the kitchen since I became fully vegeterian (almost vegan; still hard for me to quit on Frozen Yoghurt, especially now during pregnancy ) So I thought way not sharing a bit more of the recipes I create and the chaos which comes with it.. you should see my kitchen after a session like this.. Crazzzzy!!
But now back to this incredible tasty Laksa! Where the best part comes on top: FRIED CHICKPEAS!! I coated them in cinnamon sugar which makes them extra crunchy and then roasted them in the oven. And I tell you, they are just YUM!
Pumpkin Laksa with crunchy Chickpeas
Ingredients
Soup:
1 tablespoon olive oil
4 cups vegetable broth
1 pkg (200ml) unsweetened coconut milk
1 pkg Udon noodles
2 cloves garlic, minced
1 green pepper or Jalapeño if you like it hot, cut into rings
1 spring onion, chopped
1 small pumpkin, peeled + cut into cubes
1 tablespoon creamy peanut butter
2 tablespoons soy sauce
1 broccoli, stems trimmed
1/2 cup fresh parsley, chopped
1/2 cup fresh mint, chopped
A little piece of fresh ginger, grated
Fried Chickpeas:
1 can chickpeas, drained + rinsed
3 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon coconut sugar
salt + pepper, to taste
Instructions
Preheat the oven first!
Then wash your veggies and cut them accordingly.
Heat a large pot over medium heat and add some olive oil. Once hot add garlic, ginger and onion. Fry until fragrant. Slowly stir in the vegetable broth and start adding the cubed pumpkin. Then bring simmer 15-20 minutes until the pumpkin is tender.
The oven should be warm now. So put your chickpeas in a bowl, toss it with olive oil, cinnamon, brown sugar, salt and pepper. Mix well until they are evenly coated.
Put them on a tray and let them roast (200 degrees Celsius) for about 30 minutes.
Always check that they don`t burn!
When the pumpkin is soft add around half of the soup in the blender and mix until its completely creamy. Return the soup to the pot and add now peanut butter, soy sauce and coconut milk. Put the broccoli in and cook for about 10 minutes until the broccoli is soft. Then add your pepper rings.
For this dish I prefer to use Udon or Soba noodles. So cook your prefered noodles according to package instructions.
Once the broccoli and pepper are tender remove it from the heat. Stir in the parsley and mint. Then grab a big bowl add a handful noodles and soak them in your Pumpkin Soup. Top with some crunchy chickpeas and eat!
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