South Asian Laksa Pumpkin Soup

01Method

1. 1

   Wash the squash, remove the stem, and scoop out the seeds and stringy fibers. Cut it in half, then slice into crescent-shaped wedges.

2. 2

   Spread the squash wedges on a baking sheet, drizzle with oil, and toss to coat evenly. Roast at 200 °C for about 30 minutes, until the squash is completely tender and lightly browned in spots.

3. 3

   While the squash roasts, prep your soup base. Peel and finely chop the onion. Peel and crush the garlic. Peel the ginger and cut it into very fine dice — grating or pressing it isn't recommended, as it leaves behind tough fibers that won't cook out.

4. 4

   In a large pot, sauté the onion in oil over medium heat until golden. Add the crushed garlic and ginger and cook briefly, then stir in the spices (turmeric, cumin, and coriander). Mix well and pour in the broth.

5. 5

   Roughly chop the roasted squash and add it to the pot. Pour in the coconut milk, stir everything together, and let the soup simmer for 15 minutes to let the flavors come together. Use an immersion blender to partially blend the soup — it doesn't need to be completely smooth. Season to taste with salt, pepper, soy sauce, and fresh lime juice.

6. 6

   Rinse the rice noodles and cook according to the package directions, usually 4 minutes in salted boiling water. Once cooked, rinse them under cold water to stop the cooking and keep them al dente.

7. 7

   Pat the tofu dry with paper towels and cut into cubes roughly 2.5 × 2.5 cm. Fry the cubes in oil until golden and crispy on all sides.

8. 8

   Wash the fresh cilantro and roughly chop it. Ladle the soup into deep bowls, add the noodles and crispy tofu, scatter over the cilantro, and add chili flakes to taste. Serve immediately.