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Pumpkin laksa

Name: Pumpkin laksa
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500g pumpkin, peeled, cut into 2cm cubes; Olive oil, to drizzle; 12 vine-ripened cherry tomatoes; 3 tablespoons laksa paste; 1 cup (250ml) vegetable stock; 400ml coconut milk; 3 kaffir lime leaves*; Juice of 1 lime; 2 tablespoons fish sauce; 150g rice stick noodles, cooked; 1/2 cup coriander leaves

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Feel like a taste of Asia tonight? Try this pumpkin laksa - it's filling, fast and fabulous!

500g pumpkin, peeled, cut into 2cm cubes
Olive oil, to drizzle
12 vine-ripened cherry tomatoes
3 tablespoons laksa paste
1 cup (250ml) vegetable stock
400ml coconut milk
3 kaffir lime leaves*
Juice of 1 lime
2 tablespoons fish sauce
150g rice stick noodles, cooked
1/2 cup coriander leaves

Method

1.

Preheat the oven to 190°C.
2.

Place pumpkin on a baking tray, drizzle with oil and season. Cover with foil and bake for 25 minutes or until soft. Add tomatoes to pumpkin and roast, uncovered, for a further 6-8 minutes or until tomatoes start to soften.
3.

Meanwhile, place paste, stock, coconut milk and lime leaves in a saucepan over medium heat. Cook, stirring occasionally, for 2-3 minutes. Add pumpkin, lime juice and fish sauce and heat through.
4.

Divide noodles among 4 deep bowls, ladle over soup and pumpkin, then top with tomatoes and coriander.