Roast Pumpkin Laksa

Serves 4 people

Preparation: Less than one hour

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Roast Pumpkin Laksa

A great alternative to the meat version, it has a great flavour and aroma.


  • 400g Pumpkin
  • Sesame oil, to drizzle
  • 12 Cherry Tomatoes
  • 150g Rice Stick Noodles
  • 3 Tablespoons Laksa Paste
  • 1 Cup Vegetable Stock
  • 400ml Coconut Milk
  • 3 Lime Leaves
  • Juice of 1 lime
  • 200g bean sprouts
  • 1/2 cup coriander leaves


  1. Preheat oven to 200.
  2. Cut Pumpkin into cubes.
  3. Place on tray and drizzle with sesame oil.
  4. Season with salt cover and bake for 15 minutes until tender.
  5. Add tomatoes to tray and bake uncovered for 5 minutes until tomatoes begin to soften.
  6. Place Laksa paste, stock, coconut milk and lime leaves in saucepan over medium heat cook for 3 minutes.
  7. Place rice sticks in boiling water stand for 5 minutes and drain.
  8. Add pumpkin & lime juice to soup and heat through.
  9. To serve divide noodles among 4 bowls, ladle over soup top with tomatoes, bean sprouts and coriander.
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