Pumpkin Finger Lime Laksa

With fibre rich pumpkin in season and the autumn weather rolling in, our pumpkin laksa recipe is sure to warm you up. We’ve added a little bit of Freeze Dried Finger Lime Powder for that hint of citrus flavour common in Asian cuisine.

  1. 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.
  2. Slowly stir in the vegetable both and 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.
  3. Add the peanut butter, finger lime, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and eggplant and cook until tender, about 8-10 minutes.
  4. Meanwhile, cook the rice noodles according to package directions.
  5. Once the broccoli is tender, remove it from the heat and stir in the cilantro + basil. Ladle the soup into bowls and add a big handful of rice noodles.

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