PUMPKIN RICE LAKSA SOUP
Best pumpkin soup ever, Malaysian-style.
Provided by emily
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- 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.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 33.9 g, Fat 25.2 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 20.6 g, Sodium 202.7 mg, Sugar 3.4 g
FROM THE PANTRY: CURRIED PUMPKIN AND WILD RICE SOUP
There's always one can of pumpkin puree kicking around after Thanksgiving. Put it to use in this ultra-flavorful soup. We use traditional cooking techniques (part mole, part curry) by making a paste with common pantry staples and frying it in oil to create a deep layer of flavor. If you don't have wild rice, just use 1/2 cup of any dry grain you have on hand.
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings (1 1/4 cups each)
Number Of Ingredients 12
Steps:
- Bring a small saucepan of water to a boil. Add the rice, and simmer until tender, 30 to 40 minutes. Strain and let cool.
- Meanwhile, combine 2 tablespoons of the raisins and 1 tablespoon of the vinegar in a small bowl. Let sit at room temperature until ready to serve.
- Pulse 1/4 cup of the nuts, the remaining 3 tablespoons vinegar and 2 tablespoons raisins, 2 tablespoons water, tomato paste, curry powder, onion powder, red pepper flakes and 1 1/2 teaspoons salt in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the coarse paste, and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. Add splashes of water if the paste sticks to the bottom of the pan at all. Add the chicken broth, pumpkin puree and 1 cup water, and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has reduced and is slightly thicker than heavy cream, 30 to 40 minutes. Season with salt, and stir in about 3/4 of the cooked wild rice.
- Divide the hot soup among 4 soup bowls. Top each with some of the remaining rice and 1/4 cup cashews, vinegar-soaked raisins and pepper flakes.
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
PUMPKIN AND RICE SOUP
Make and share this Pumpkin and Rice Soup recipe from Food.com.
Provided by Mercy
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
- Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
- Bring to a boil.
- Reduce heat, simmer uncovered 5 to 10 minutes.
- Top each serving with 1/2 cup rice.
Nutrition Facts : Calories 205.4, Fat 3.6, SaturatedFat 0.7, Sodium 510.7, Carbohydrate 36.7, Fiber 1.2, Sugar 2.8, Protein 6.8
PUMPKIN AND RICE SOUP
Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.
Provided by Food Network Kitchen
Time 50m
Yield 4-6
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions; fluff and set aside.
- Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
- Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
- Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.
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PUMPKIN RICE LAKSA SOUP - COOKSTR.COM
From cookstr.com
Category SoupsPublished 2016-02-23Estimated 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.
SEAFOOD LAKSA: SINGAPOREAN SHRIMP & FISH SOUP RECIPE
From dobbernationloves.com
- 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.
THAI PUMPKIN AND CARROT LAKSA - THE GOOD ROOTS BLOG
From thegoodrootsblog.com
- Preheat the oven to 180 ℃ and line a baking tray with parchment paper. Coat the drained and rinsed chickpeas with olive oil, salt, pepper, cumin and chilli flakes before spreading it out evenly onto the baking tray and transferring it to the oven. Let the chickpeas dry out until crispy ( takes about 20- 30 minutes ).
- In the meantime, heat a large soup pot over medium heat and add the sesame oil. Once hot, add the chopped onions and sauté until translucent. Then add in the chopped carrot, minced garlic, grated ginger, chopped serrano pepper, cumin and paprika. Sauté for another 30 seconds to 1 minute or until fragrant.
- Stir in the vegetable broth and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is 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 with the remaining unblended soup.
PUMPKIN LAKSA WITH BROCCOLINI RECIPE - WOOLWORTHS
From woolworths.com.au
- Place noodles in a large bowl and cover with boiling water. Stand for 10 minutes or until soft. Drain.
- 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 AND PRAWN LAKSA | FOOD TO LOVE
From foodtolove.co.nz
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper. Cut top off each pumpkin so it measures 8cm deep. Scoop out seeds, membranes and enough of the flesh to create 1cm thick bowls. Place bowls on prepared tray. Cut remaining pumpkin flesh into 2cm pieces. Spray with oil; place on tray next to bowls. Bake for 35 minutes.
- Soak noodles in boiling water in a medium heatproof bowl for 1 minute; stir to separate strands, then drain.
- Heat oil in a large saucepan over moderate heat. Add laksa paste; cook and stir for 1-2 minutes or until fragrant. Stir in coconut milk, stock, brown sugar and fish sauce. Bring to the boil. Reduce heat simmer; uncovered for 5 minutes. Add prawns; simmer for 2-3 minutes more or until curled and changed in colour.
LAKSA NOODLE SOUP - RECIPETIN EATS
From recipetineats.com
- Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.
- 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.
THAI PUMPKIN LAKSA - HALF BAKED HARVEST
From halfbakedharvest.com
- 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.
THAI STYLE PUMPKIN LAKSA - ANNA BANANA
From annabanana.co
- 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.
PUMPKIN, FRIED TOFU AND COCONUT LAKSA RECIPE | GOOD FOOD
From goodfood.com.au
- For the pumpkin, add all ingredients to a bowl and toss to combine until the pumpkin slices are evenly coated. Place on a tray and roast for 35 minutes or until cooked through and golden. Set aside.
- While the pumpkin is roasting, start the soup. Place a nonstick frying pan over medium heat. Add the laksa paste and cook until it begins to separate and becomes intensely fragrant. Add the lime leaves and cook for another 30 seconds before adding the remaining ingredients, except rice noodles. Reduce heat to low and simmer gently for 20 to 30 minutes to allow the flavours to build.
PUMPKIN AND GINGER SOUP | VEGETABLES RECIPES | JAMIE OLIVER
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- Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger.
- Pick and finely chop the herbs.Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
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