As the leaves start to change and autumn finally starts to take hold, there’s one thing I can’t help but crave – a warm bowl of pumpkin laksa. This Singaporean-style dish is perfect for those chilly evenings when you want to indulge in comfort food. Packed with vibrant aromatics, rich coconut milk, and sweet pumpkin flavors, this delectable soup will quickly become your favorite all season long!
If you love a rich noodle soup on a chilly autumn afternoon, you’ve got to try laksa! This awesome dish is a Southeast Asian favorite, enjoyed in countries like Malaysia, Thailand, and Singapore. It has a deliciously fragrant coconut broth that’s just bursting with flavor. And here’s the best part – this recipe incorporates pumpkin to give it a sweet, fall-inspired twist.
Travel is a huge influence on my cooking. Last year, I was lucky enough to spend time in Singapore. It’s an island full of modern architecture, lush green spaces, cultural diversity, and the most incredible food. Singapore’s hawker centers and street food stalls offer an unbelievable variety of delicious dishes from different cuisines, making it one of the best gastronomic destinations worldwide.
Best Places to Eat Laksa in Singapore
- 928 Yishun Laksa // No visit to Singapore is complete without eating at one of their famous hawker markets. This is a family-run stall that has been serving mouth-watering laksa for over twenty years.
- Amy’s Laksa // Another favorite from a hawker market, Amy’s offers a variety of different laksa options. Afterward, explore Singapore’s vibrant Chinatown.
- 328 Katong Laksa // This is one of the most famous Laksa spots in Singapore after the outcome of a contest between the owners and the famous Gordon Ramsey. There are several locations, but I recommend the original on East Coast Road.
Singaporean Laksa is unique from other laksas in its broth, noodles, and garnishes. Singaporean laksa is known for its rich and creamy coconut milk-based broth, which is flavored with a unique blend of aromatic spices, including turmeric, lemongrass, and galangal. It is less spicy than its Malay or Thai counterparts. Thick rice noodles are common, and toppings often include prawns, an egg, bean sprouts, fish cakes, and sometimes laksa leaves. Cockles are also common but also very hard to find in the States.
While pumpkin is not frequently found in Singaporean laksa, it does make for a fun fall fusion dish that will excite your taste buds!
Pumpkin Laksa FAQs
- Is the recipe gluten-free?
Yes, this pumpkin laksa recipe is gluten-free. No adjustments needed!
- Is this pumpkin laksa recipe vegan?
The broth and noodles for this dish are vegan. However, I have included an egg and prawns as garnish. For a vegan option, substitute those items for tofu and more fall veggies.
- What is the best way to prepare pumpkin laksa at camp?
Preparing Pumpkin Laksa at camp is not hard. The only step you need to complete at home is prepping the laksa paste. After blending the paste, keep it chilled for up to five days. At camp, you can cook your laksa base, noodles, prawns and eggs.
Exploring different cultures through food is a great way to spice up your culinary adventures, and this pumpkin laksa is the perfect place to start. If you’re looking for something new and exciting for your fall and winter outdoor adventures, pumpkin laksa brings together the warmth of Asian spices with the flavor of fresh pumpkin. This hearty soup will keep you fueled through any journey — so don’t wait! Gather your ingredients, fire up that stove, and try this recipe now!
Pumpkin Laksa, Singaporean Style
Ingredients
For the laksa paste…
- 2 stalks lemongrass white parts only, chopped
- 4 cloves garlic minced
- 1 small onion chopped
- 2 red peppers seeded and chopped
- 1 inch galangal root peeled and chopped
- 1 tsp corriander
- 1 tsp cumin
- 1/2 tsp tumeric
- 1/2 cup unsalted cashews
For the soup…
- 2 tbsp oil
- 2 cup pumpkin puree
- 14 oz coconut milk
- 4 cups vegetable broth
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 8 oz rice noodles
Toppings…
- 8 prawns cooked
- 4 eggs boiled or poached
- 1 cup bean sprouts
- 5 green onions chopped
- 2 limes cut into wedges
Instructions
- In a food processor, combine all the laksa paste ingredients. Blend until you have a smooth paste.
- Heat the vegetable oil in a large pot over medium heat. Add the laksa paste and cook for about 5 minutes, stirring frequently, until it becomes fragrant and the oil starts to separate from the paste.
- Stir in the pumpkin puree and cook for another 2-3 minutes. Then, pour in the coconut milk and vegetable broth. Bring the mixture to a simmer. Add brown sugar and soy sauce to the soup. Taste and adjust the seasoning with salt, pepper, and more sugar or soy sauce if needed. Simmer for about 15-20 minutes.
- To serve, divide the cooked noodles among serving bowls. Ladle the hot laksa soup over the noodles. Top each bowl with 2 prawns, an egg, bean sprouts, green onions and a lime wedge.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
