Next Post
Pumpkin Butterbeer Hot Chocolate + Video
This post may contain affiliate links, please see our privacy policy for details.
I have figured out how to sneak pumpkin into everything this year. You have to try this combination, Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas.
I’m talking sweet AND savory. Most years I tend to go the all savory route with pumpkin. Remember, I rarely mix my chocolate with fruit (yes pumpkin is a fruit – it’s actually a berry!), I truly love an all chocolate dessert! Anyway, this year things are a bit different. It’s kind of pumpkin everything… and I am so into it.
Me and pumpkin are definitely having a moment, which I think I’ve already mentioned…
Ok, clearly, I am out of things to talk about if I am discussing my obsession with pumpkin. My life is semi-boring at the moment. Okay, not semi-boring.
Just plain BORING.
I don’t mean that I am bored, cause it’s actually the complete opposite, I am not bored in the least. I just mean that most people would think my life is boring. Basically all my time is spent either in the kitchen, crouching over food taking photos, typing at my computer, milking the goat, making grocery lists, making lists in general or cleaning the kitchen.
It’s kind of busy over here, but I actually love it. I have discovered that I stress more when I am not busy. I’ve also wondered if there will ever be a time in my life where I am not stressed and can actually relax instead. I think about this a lot. Ever since I can remember, I have been a stresser. I don’t think I’ve ever known life without at least a little stress.
I don’t know if I can do life without stress.
Hmmm…..maybe when I am old…and probably clinically crazy too, maybe then I will relax.
Maybe. I dunno. That’s a big one.
WAIT, though! I do have some fun things to share. One, we got new chickens….like eight new chickens actually, and they are red feathered and pretty, and they lay lots of eggs!!
Or well, they are supposed to lay lots of eggs. So far they have only laid two, and well, Dad is totally scratching his head about it. But I’m pretty a sure a two-hour car ride on a cold night (in their coop in the back of the truck bed) to a new environment would be enough to stress them out for a bit (it would stress me out, but again, that’s saying much). Plus, the new Rhode Island Reds and our old white feathered Buff Orpingtons are not really getting along that well. They are staying segregated from each other. They literally live right outside my kitchen window, Reds on one side, Whites on the other.
It kind of makes me think of the 60’s and the separation of blacks and whites…it’s weird and I don’t like it, I want my chickens to get along…I hope they become friends soon!
And since we are on the subject of animals, I want to give you guys a little Snape update. He’s awesome! He hangs with me all day long. In fact, he is currently chillin on my desk right in between my arms and my keyboard. He likes to keep close, and I love it! I have to take a photo and show you already! If you happen to follow me on Snapchat then you’ve already seen a whole lot of this little black cat!
So another thing that’s totally not boring?
This Thai Pumpkin Laksa!
It’s full of so many great Thai flavors, and of course, lots of pumpkin – which yes, I promise pairs amazingly well with the Thai flavors going on here. This soup/noodle bowl is super simple too. Just add everything to a soup pot and simmer. Lots of ginger, a little soy sauce, canned coconut milk, pumpkin and just a small amount of peanut butter too. Like all my favorite flavors in one!!
And there are noodles involved too, AND it’s all totally HEALTHY.
Triple, YES.
Perfect for a Thursday night don’t you think??
Oh and the chickpeas!! Those are just YUM! I coated them in cinnamon sugar and roasted them until they where extra crunchy. I literally could snack on these chickpeas all day long. They are like a super healthy potato chip, but with cinnamon.
Gimme.
So tomorrow I’m thinking sweet?? Healthy today…sweets for Friday?!? You with me?
Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas.
Servings: 4 Servings
Calories Per Serving: 976 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon sesame oil
- 2 cloves garlic minced or grated
- 1 inch fresh ginger grated
- 1 red fresno pepper seeds removed + chopped (may use a jalapeno if needed)
- 2 green onions chopped
- 3 1/2 cups chicken or vegetable broth
- 1 small pumpkin, peeled + cut into cubes (about 3 cups cubed)
- 1 tablespoon rounded creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 (14 ounce) can unsweetened coconut milk
- 1 large bunch broccolini stems trimmed
- 1/2 cup fresh cilantro chopped
- 1/4 cup fresh mint chopped
- 8 ounces rice noodles
- arils from 1 pomegranate
Crunchy "Fried" Chickpeas
- 2 (15 ounce) cans chickpeas drained + rinsed
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar
- salt + pepper to taste
Instructions
- Heat a large soup pot over medium heat and add the sesame oil. Once hot, add the garlic, ginger, fresno pepper and green onions. Cook 30 seconds to 1 minute or until soft + fragrant.
- Slowly stir in the chicken or vegetable both and then add the cubed pumpkin. Bring the soup to a boil and simmer 15-20 minutes or until the pumpkin is fork tender. Add around half to 3/4 of the soup to a blender or food processor and blend until completely smooth. Return the soup to the pot.
- Add the peanut butter, soy sauce, fish sauce and coconut milk, stirring to combine. Add the broccoli and cook until tender, about 8-10 minutes.
- Meanwhile, cook the rice noodles according to package directions.
- Once the broccoli is tender, remove it from the heat and stir in the cilantro + mint. Ladle the soup into bowls and add a big handful of rice noodles. Top with crunchy chickpeas (recipe below) and pomegranate arils. EAT UP!
Crunchy "Fried" Chickpeas
- Preheat the oven to 425 degrees F.
- Spread the chickpeas out on a towel and dry them completely. Add the chickpeas to a baking sheet and toss with the olive oil, cinnamon, brown sugar, salt + pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 20 minutes or until the chickpeas are browned and crunchy. Remove from the oven and serve warm atop the soup. Save any leftovers for snacking later!
A noodle for your Thursday? I do think so.
Pnut allergies here…..will almond butter substitute? Or skip?
Hi there! Yes, almond butter or sunflower butter should work well! xT
I just made this tonight and it was so delicious! The mint and cilantro really make it at the end. Your soup recipes are always so amazing, thank you!
Hey Raquel,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
In case anyone’s interested in an even quicker version of this (cause I’m pregnant and have a toddler and puppy and needed it *now*): I substituted 2 cups canned pumpkin and threw all the soup ingredients straight in a pot. My husband’s allergic to garlic and onions (I know…) so skipped those, used ground ginger. Brought to a boil. Added broccoli & cooked.
Cooked noodles separately. Added them once they were done – voila! Came together in probably 15 minutes. Added sriracha to my serving for the garlic & onion vibe (+ spice).
The full version would be sooo much better but this was good in a hurry!
Hey Ashley,
Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan
This soup changed my life
I love that! xTieghan
Hi what if I have canned pumpkin ? How would the recipe change?
Hey Julia,
I would use 1 1/2 cups of canned pumpkin. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! How much pumpkin should I use if I already pureed it? Thanks!
Hey Natalie,
I would use about 1 1/2 cups of pumpkin. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love this so much! It is my new favorite pumpkin soup and my whole family agrees. I have made it twice in the past 2 weeks. To make it weeknight friendly, I use canned pumpkin. Including prep, it is ready in under an hour.
Thank you so much for this recipe! <3 your website
Awh you are too kind! Thank you so much Raquel! xTieghan
Can’t wait to try this recipe!! Just wondering if you could use canned pumpkin and get the same outcome?
Thanks!!
Delicious soup! The chickpeas and the pomegranate really make it a winner – sooooo good. When I tried the soup initially I found it fairly sweet (my pepper may not have been spicy enough to offset it) so I added some sirarcha. Thanks for the recipe!
Thank you Kianna! I am so glad you loved this!
What great pictures…WOW!
A few questions…
Can I leave out the peanut butter…have allergies and others here hate peanuts.
Can I combine butternut squash, acorn squash and canned pumpkin in this?
Any other suggestions would be appreciated.
HI! Yes, you can omit the peanut butter. I recommend using butternut and acorn squash. I dont think canned pumpkin is needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
2nd time making this recipe, good dish but one question: How on earth did you come up with 20 minutes prep time??? I can see that if you get canned everything but fresh pumpkin and pomegranate alone took me the better part of an hour…still a good recipe but this is definitely a lengthy process to do solo
Hi Shawn! I am so sorry about that. Prep time is different for everyone, so it is hard to come up with an average time. I am so glad you still loved this recipe and it turned out amazing for you!
Really nice recipe.
I’ve used squash in place of pumpkin and worked alright. Only one thing: I would suggest adding peanut butter along with 1/2 or 2/3 of the soup to blend as otherwise peanut butter doesn’t dissolve when added straight to the soup for the last few minutes if cooking.
P.S.
These food photos look sooooo damn goooood!
Thank you Jan!
I made this for the first time today and it was fantastic! I used kabocha squash–baked it for about 1/2 hour so that it was easier to peel. Didn’t get all the green from the skin off, so the color was a bit muddy and not as vibrant orange as yours, but it was still delicious. My husband, who has a limited palate, liked it, though he’ll skip the pomegranate arils next time. They remind him of acetone. I liked the tangy burst of pomegranate, and the crunchy garbanzos, as a contrast to the rich lusciousness of the laksa. I’m planning to make this for someone we are having over for dinner, because I think they’ll really like it.
Thank you so much Caroline! I am so glad you loved this recipe!