Best Easy Pumpkin Laksa Soup Recipes

EASY PUMPKIN LAKSA SOUP

Easy Pumpkin Laksa Soup image

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

Ingredients

2 cooked chicken breasts, cut into small pieces
1/4 cup red curry paste
2 (510 g) cans pumpkin soup
800 ml coconut milk
1 cup chicken stock (either homemade or using stock cubes)
4 spring onions, -finely sliced
fresh coriander, cut finely
oil

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 RICE LAKSA SOUP

Pumpkin Rice Laksa Soup image

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

Ingredients

½ bunch cilantro, leaves picked and stalks chopped
2 chile peppers, seeded and finely sliced
1 teaspoon lime zest, or to taste
3 stalks lemongrass, tough outer leaves removed
2 (2 inch) pieces fresh ginger, peeled
2 cloves garlic, finely sliced
1 teaspoon Chinese five-spice powder
1 teaspoon ground cumin
1 tablespoon olive oil, or as desired
1 white onion, finely sliced
1 (1 1/2 pound) pumpkin - peeled, seeded, and cut into 2-inch pieces
2 ½ cups vegetable broth
1 cup basmati rice
2 (14 ounce) cans coconut milk
sea salt and ground black pepper to taste
1 lime, juiced, or more to taste
1 fresh green chile pepper, sliced
¼ cup freshly grated coconut, or to taste

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

EASY PUMPKIN SOUP

Easy Pumpkin Soup image

Make and share this Easy Pumpkin Soup recipe from Food.com.

Provided by tomsawyer

Categories < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 medium onion, finely chopped, about 1/2 cup
3 cups vegetable broth
1 (15 ounce) can pumpkin
1 1/2 cups skim milk
2 tablespoons prepared polenta, creamy
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/4-1/2 teaspoon ground cardamom
1/4 teaspoon nutmeg
1 pinch salt and pepper

Steps:

Melt butter in a skillet over medium heat.
Cook chopped onions until soft and golden brown.
Heat the broth in a good-sized pot, add pumpkin slowly, and bring to a partial boil.
Stir in onions, milk, polenta, honey, cinnamon, cardamom, nutmeg, salt, and pepper (pressed garlic might be suitable at this time).
Make sure that the ingredients do not clump but are spread throughout the soup.
Cook for about 5 minutes or longer until all ingredients have been thoroughly mixed and dissolved and so the soup is thoroughly heated.
If at this point it seems chunkier or thicker than desired; use an immersion blender or a regular one to liquefy the soup and blend in the onions.
Serve warm with pieces of bread if desired.