Pumpkin Rice Laksa Soup Recipe

Name: Pumpkin Rice Laksa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bunch cilantro, leaves picked and stalks chopped; 2 chile peppers, seeded and finely sliced; 1 teaspoon lime zest, or to taste; 3 stalks lemongrass, tough outer leaves removed; 2 (2 inch) pieces fresh ginger, peeled; 2 cloves garlic, finely sliced; 1 teaspoon Chinese five-spice powder; 1 teaspoon ground cumin; 1 tablespoon olive oil, or as desired; 1 white onion, finely sliced; 1 (1 1/2 pound) pumpkin - peeled, seeded, and cut into 2-inch pieces; 2 1/2 cups vegetable broth; 1 cup basmati rice; 2 (14 ounce) cans coconut milk; sea salt and ground black pepper to taste; 1 lime, juiced, or more to taste; 1 fresh green chile pepper, sliced (optional); 1/4 cup freshly grated coconut, or to taste (optional)

Servings: persons

1/2 bunch cilantro, leaves picked and stalks chopped
2 chile peppers, seeded and finely sliced
1 teaspoon lime zest, or to taste
3 stalks lemongrass, tough outer leaves removed
2 (2 inch) pieces fresh ginger, peeled
2 cloves garlic, finely sliced
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1 tablespoon olive oil, or as desired
1 white onion, finely sliced
1 (1 1/2 pound) pumpkin - peeled, seeded, and cut into 2-inch pieces
2 1/2 cups vegetable broth
1 cup basmati rice
2 (14 ounce) cans coconut milk
sea salt and ground black pepper to taste
1 lime, juiced, or more to taste
1 fresh green chile pepper, sliced (optional)
1/4 cup freshly grated coconut, or to taste (optional)

1
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
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.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 bunch cilantro, leaves picked and stalks chopped, 2 chile peppers, seeded and finely sliced, 1 teaspoon lime zest, or to taste, 3 stalks lemongrass, tough outer leaves removed, and more.

Yes, Pumpkin Rice Laksa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Rice Laksa Soup

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