Pumpkin Rice Laksa Soup Recipes

PUMPKIN AND RICE SOUP

Pumpkin and Rice Soup image

Peanuts, raisins and tomato paste give this pumpkin soup with rice a deep, rich flavor without the all-day cooking time.

Provided by Food Network Kitchen

Time 50m

Yield 4-6

Number Of Ingredients 12

Ingredients

1/2 cup jasmine or basmati rice
3 tablespoons tomato paste
3 tablespoons apple cider vinegar
2 tablespoons golden raisins
2 teaspoons curry powder
1/4 teaspoon red pepper flakes, plus more, for serving
Kosher salt
1/2 cup roasted peanuts, roughly chopped
2 tablespoons olive oil
4 cups low-sodium chicken or vegetable broth
One 15-ounce can pure pumpkin puree
2 tablespoons finely chopped fresh chives

Steps:

Cook the rice according to package directions; fluff and set aside.
Meanwhile, pulse the tomato paste, vinegar, raisins, curry powder, red pepper flakes, 1 teaspoon salt, 1/4 cup of the peanuts and 2 tablespoons water in a food processor until a coarse paste forms, scraping down the sides of the bowl as needed.
Heat the oil in a medium saucepan over medium-high heat. Add the paste and cook, stirring frequently, until the oil begins to separate and the paste is brick red, 6 to 8 minutes. (Add a tablespoons or two of water if the paste sticks to the bottom of the pan at all.) Add the chicken broth, pumpkin puree and 2 cups water and whisk until blended. Bring to a simmer, whisking occasionally, and continue simmering until the soup has thickened slightly, 30 to 40 minutes. Stir in about three-quarters of the cooked rice and adjust the seasoning with salt.
Serve the soup topped equally with the remaining rice and 1/4 cup peanuts. Sprinkle with red pepper flakes and the chives.

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 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

RICE SOUP WITH PUMPKIN

Rice Soup with Pumpkin image

Categories Soup/Stew Ginger Rice Breakfast Vegetarian Pumpkin Fall Vegan Simmer Gourmet

Yield Makes about 4 cups (serves 4)

Number Of Ingredients 6

Ingredients

1/2 cup long-grain white rice, rinsed well
1 1/4 cups (1/4-inch-dice) fresh pumpkin or butternut squash
6 cups water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons salt, or to taste
Accompaniments: thinly sliced scallion, very finely julienned ginger, chopped salted peanuts, and Chinese hot oil

Steps:

Combine all ingredients in a 3- to 4-quart heavy pot and bring to a boil, stirring occasionally. Simmer, covered, stirring occasionally, until thickened and creamy, about 1 1/2 hours.

PUMPKIN AND RICE SOUP

Pumpkin and Rice Soup image

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

Provided by Mercy

Categories Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
4 cups chicken broth
1 (19 ounce) can pumpkin puree
1 cup finely grated fresh pumpkin or 1 cup butternut squash
1/2 teaspoon ground coriander
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon ground nutmeg
3 cups hot cooked rice

Steps:

Cook onion and garlic in oil in a large saucepan or Dutch oven over medium heat until onion is tender.
Stir in broth, pumpkin, coriander, pepper flakes and nutmeg.
Bring to a boil.
Reduce heat, simmer uncovered 5 to 10 minutes.
Top each serving with 1/2 cup rice.

Nutrition Facts : Calories 205.4, Fat 3.6, SaturatedFat 0.7, Sodium 510.7, Carbohydrate 36.7, Fiber 1.2, Sugar 2.8, Protein 6.8

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