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Pumpkin Rice Laksa Soup

Pumpkin Rice Laksa Soup Recipe

  • 600g/1lb 6oz pumpkin, butternut squash, onion squash or acorn squash, halved, peeled and deseeded
  • A small handful of lime leaves
  • 2-3 chillies, deseeded and finely sliced
  • 2 cloves of garlic, peeled and finely sliced
  • 2 thumb-sized pieces of fresh ginger, peeled
  • 3 sticks of lemongrass, outer leaves removed
  • A large handful of fresh coriander (cilantro), leaves picked, stalks chopped
  • 1 heaped teaspoon five-spice
  • 1 teaspoon ground cumin
  • Olive oil
  • 1 white onion, peeled and finely sliced
  • 565ml/1 pint chicken or vegetable stock
  • 200g/7oz basmati rice
  • 2 x 400ml/14oz tins of coconut milk
  • Sea salt and freshly ground black pepper
  • Juice of 1 or 2 limes
  • Optional: 1 fresh red chilli, sliced
  • Optional: fresh coconut, grated
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 490kcal (25%)
Total Fat 31g (48%)
Saturated Fat 25g (126%)
Cholesterol 0mg (0%)
Total Carbohydrate 53g
Dietary Fiber 5g
Sugars 3g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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