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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.

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

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.

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvestThai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

Just plain BORING.

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvestThai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvestThai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

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.

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvestThai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

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!

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

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??

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

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.


Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

So tomorrow I’m thinking sweet?? Healthy today…sweets for Friday?!? You with me?

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

Thai Pumpkin Laksa with Crunchy "Fried" Chickpeas.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.


  • 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


  • 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!
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Thai Pumpkin Laksa with Crunchy “Fried” Chickpeas | @hbharvest

A noodle for your Thursday? I do think so.

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  1. Tieghan – I love your recipes! They are so unique and relatively easy to make. I made this tonight for my partner and me and we both loved it! I added some sambal oelek, miso paste and Thai red curry paste for an extra kick!

    1. Sure! I would use 1 (14 ounce) can of pumpkin. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. 5 stars
    WOW! AMAZING! I used butternut squash, and adapted the cooking times to make this in my pressure cooker (cooked the noodles right in it too for 1 minute on low). Just had to say THANK YOU for sharing. You have a new fan!

  3. 5 stars
    Holy delicious! I was standing in my kitchen trying to figure out what to make with the half can of pumpkins and can of coconut milk I had in the fridge…and I am SO glad I stumbled onto this recipe! I added cubed sweet potato for texture, since my pumpkin was of the canned variety and it turned out amazing. I made a vegan “fish” sauce to sub in for the optional fish sauce the recipe called for, and I am so glad I did! It added the perfect layer of depth to this dish. 10/10 ? (I also used sweet potato glass noodles since I didn’t have any rice noodles, YUM)

  4. Hello I’ve never used pumpkin in a recipe before (i’m a new cook) and was wondering if I should use something like the small pumpkins they sell for pies? Or should I be using a different pumpkin?? Thank you for the help!

    1. Yes, use the small pumpkins they use for pie. That is perfect! Please let me know if you have any other questions. Hope you love this recipe! 🙂

      1. 5 stars
        I actually didn’t see this until after I had already made it, so I ended up using an acorn squash! This is by far the most daring recipe I’ve tried since really starting to cook and I absolutely loved it! I was worried about all the different flavors being cohesive but they really worked! My husband said “this is really weird, but for some reason I really like it and can’t stop eating it!” Haha! So I will take that as a win and I’ll be making this all winter. Thank you for this recipe!

    1. Yes, butternut squash would be delicious! Please let me know if you have any other questions. I hope you love this recipe. Thank you!

  5. My family have recently gone vegan and we just made this dish, absolutely delicious! Can’t fault a single element and the pomegranate is a brilliant contrast. Thank you for all of your hard work Tieghan, we’ve made a habit of trying one of your dishes together every Saturday for a while now!

    1. That is so amazing! I am really happy you and your family loved this recipe & I hope you continue to love all the Saturday dishes! ?

  6. Made this for lunch for my family today, and they all loved it and said I hit the bulls eye with this soup.

  7. Can you clarify how much pumpkin and chickpeas are called for please? This is how these two items are listed for me: 1 cups small pumpkin peeled + cut into cubes (about 3 ),2 ounce cans chickpeas drained + rinsed, 15. Also, can canned pumpkin be used, and if so do you have an idea of how much? Thanks!

    1. Hi Tammy! So sorry for the confusion. It is one (14 ounce) can coconut milk and one (15 ounce) can chickpeas. For the pumpkin, it is one small pumpkin, which is about 3 cups cubed pumpkin. And yes, you can use 1 can of pumpkin in it’s place. Hope that clarifies everything, let me know if you have any other questions. Hope you love this!

  8. this recipe is perfection! i made some subtitutions: canned organic pumpkin, tamari instead of soy sauce, white miso instead of fish sauce (good vegan sub) smoked paprika, a little sriracha, thai basil instead of cilantro, and with udon noodles. love the addition of the mint! sooooo yummy! thanks!

  9. This looks AH-Mazing! I love all things Thai and soups. You can tell with all my recipes that I share ( This one is defintiely going on my winter “try” list!!

  10. Made this for supper last night using my instant pot and it was soooo good!! I ended up burning the hell out of half my chickpeas though (40 minutes was about 10 minutes to long for my oven) I would really love to see you make more vegan/vegetarian friendly dishes as I sure miss cooking your recipes since we went veggie earlier this year. Also, don’t let the food title naysayers get you down, I really appreciate having a hint about what the flavors will be like as I have young kids and they don’t have the palate yet for certain ethnic foods (that’s a big no on Ethiopian food so far!)

  11. All photo looks nice, I’m not sure how it tastes though as it really out of my element as a Thai person.

    As a Thai person, it’s hard to figure out how “Thai” this curry be. We don’t use soy sauce but fish sauce and that what make Thai food taste different. We don’t use peanut butter in any of our food because it’s western thing that doesn’t existed in our cuisine. We only use pumpkin in dessert not food because to us it’s not something we will eat as a main dish.

    Sorry to be a bit negative but it’s always difficult for me to see the recipe that claim itself as a “Thai food” without going near the Thai food at all; ingredient-wise, overall-image-wise, or taste-wise. I think it’s good to mix both world together as a fusion food but to claim it as a Thai curry, it’s very much a cliche word to get attention to it.


    1. Hi, I’m sorry you weren’t happy with my choice of “Thai” ingredients. I hope you can get past the name and try the food! Hope you love the Recipe. Thanks.