Name: Pumpkin Rice Laksa Soup
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Cilantro, leaves picked and stalks chopped - ½ bunch; Chile peppers, seeded and finely sliced (Optional) - 2; Lime zest, or to taste - 1 teaspoon; Lemongrass, tough outer leaves removed - 3 stalks; Fresh ginger, peeled - 2 (2 inch) pieces; Garlic, finely sliced - 2 cloves; Chinese five-spice powder - 1 teaspoon; Ground cumin - 1 teaspoon; Olive oil, or as desired - 1 tablespoon; White onion, finely sliced - 1; Pumpkin - peeled, seeded, and cut into 2-inch pieces - 1 (1 1/2 pound); Vegetable broth - 2 ½ cups; Basmati rice - 1 cup; Coconut milk - 2 (14 ounce) cans; Sea salt and ground black pepper to taste - 2 (14 ounce) cans; Lime, juiced, or more to taste - 1; Fresh green chile pepper, sliced (Optional) - 1; Freshly grated coconut, or to taste (Optional) - ¼ cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Rice Laksa Soup

1. Cilantro, leaves picked and stalks chopped - ½ bunch

2. Chile peppers, seeded and finely sliced (Optional) - 2

3. Lime zest, or to taste - 1 teaspoon

4. Lemongrass, tough outer leaves removed - 3 stalks

5. Fresh ginger, peeled - 2 (2 inch) pieces

6. Garlic, finely sliced - 2 cloves

7. Chinese five-spice powder - 1 teaspoon

8. Ground cumin - 1 teaspoon

9. Olive oil, or as desired - 1 tablespoon

10. White onion, finely sliced - 1

11. Pumpkin - peeled, seeded, and cut into 2-inch pieces - 1 (1 1/2 pound)

12. Vegetable broth - 2 ½ cups

13. Basmati rice - 1 cup

14. Coconut milk - 2 (14 ounce) cans

15. Sea salt and ground black pepper to taste - 2 (14 ounce) cans

16. Lime, juiced, or more to taste - 1

17. Fresh green chile pepper, sliced (Optional) - 1

18. Freshly grated coconut, or to taste (Optional) - ¼ cup

How to cook deliciously - Pumpkin Rice Laksa Soup

1. Stage

Reserve cilantro leaves for garnish. Place cilantro stems in a food processor and add chile peppers, lime zest, lemongrass, ginger, garlic, five-spice powder, and cumin. Blend to a pulp; remove and discard any stringy bits and transfer mixture to a high-sided skillet. Add olive oil and white onion. Cook and stir over medium-low heat until fragrant, about 10 minutes.

2. Stage

Add pumpkin and broth to the skillet. Stir around, scraping up any bits stuck to the bottom of the skillet. Bring to a boil; reduce heat and simmer, covered, until pumpkin is soft, about 15 minutes. Add rice and stir well so that pumpkin gets mashed up a bit. Cover and simmer until rice is tender, 15 to 20 minutes more. Add coconut milk and season with salt and pepper. Stir in lime juice to taste. Garnish with reserved cilantro leaves, green chile pepper, and grated coconut.