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: 600g/1lb 6oz pumpkin, butternut squash, onion squash or acorn squash, halved, peeled and deseeded; A small handful of lime leaves; 2-3 chillies, deseeded and finely sliced; 2 cloves of garlic, peeled and finely sliced; 2 thumb-sized pieces of fresh ginger, peeled; 3 sticks of lemongrass, outer leaves removed; A large handful of fresh coriander (cilantro), leaves picked, stalks chopped; 1 heaped teaspoon five-spice; 1 teaspoon ground cumin; Olive oil; 1 white onion, peeled and finely sliced; 565ml/1 pint chicken or vegetable stock; 200g/7oz basmati rice; 2 x 400ml/14oz tins of coconut milk; Sea salt and freshly ground black pepper; Juice of 1 or 2 limes; Optional: 1 fresh red chilli, sliced; Optional: fresh coconut, grated

Servings: persons

600g/1lb 6oz pumpkin, butternut squash, onion squash or acorn squash, halved, peeled and deseeded
A small handful of lime leaves
2-3 chillies, deseeded and finely sliced
2 cloves of garlic, peeled and finely sliced
2 thumb-sized pieces of fresh ginger, peeled
3 sticks of lemongrass, outer leaves removed
A large handful of fresh coriander (cilantro), leaves picked, stalks chopped
1 heaped teaspoon five-spice
1 teaspoon ground cumin
Olive oil
1 white onion, peeled and finely sliced
565ml/1 pint chicken or vegetable stock
200g/7oz basmati rice
2 x 400ml/14oz tins of coconut milk
Sea salt and freshly ground black pepper
Juice of 1 or 2 limes
Optional: 1 fresh red chilli, sliced
Optional: fresh coconut, grated

1
First of all you need to chop the pumpkin flesh into 5cm/2-inch pieces.
2
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.
3
Remove any stringy bits that may remain in the pulp.
4
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.
5
Add the pumpkin and the stock to the pan.
6
Stir around, scraping all the goodness off the bottom of the pan.
7
Bring to the boil, then reduce the heat and simmer with the lid on for about 15 minutes until the pumpkin is soft.
8
At this point, add the rice and give it a really good stir.
9
Some of the pumpkin will begin to mush up, but youll also have some chunks.
10
Continue to simmer with the lid on until the rice is cooked, then off comes the lid.
11
Add the coconut milk, stir again, taste and season carefully with salt and pepper.
12
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.

148968

kcal

Calories

12767

Fat

4123

Carbs

4883

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 600g/1lb 6oz pumpkin, butternut squash, onion squash or acorn squash, halved, peeled and deseeded, A small handful of lime leaves, 2-3 chillies, deseeded and finely sliced, 2 cloves of garlic, peeled and finely sliced, 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.

That's it — enjoy your meal!

Pumpkin Rice Laksa Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions