1 tbsp Olive oil , 1 tbsp Garlic, chopped 1 tbsp Ginger, chopped 1 no. Green chilli, chopped ½ cup Spring onion, diced 2 cups Pumpkin, diced Salt to taste 1½ to 2 cups Vegetable Stock 4-5 nos. Mushrooms, cut into quarters ½ cup Broccoli florets with the stem ½ tsp Crushed Black Pepper 1/4 cup Coconut Milk ¼ tsp Palm Sugar or normal Sugar
1. Heat oil in a pan, add garlic, ginger and green chili, sauté until the raw smell of the garlic goes. Add Spring onions and sauté for a while. 2. Add pumpkin and salt, sauté on a medium to high flame for a couple of minutes. 3. Add vegetable stock or just plain water, stir and cook on a low flame with lid on. Cook until the Pumpkin is cooked completely. 4. Remove from flame and let cool a bit. Blend the mixture to a smooth purée. Transfer the purée back into the pan and bring it to a boil, add some water if needed. 5. Add mushrooms and broccoli and cook for 5-10 minutes. 6. Lower the flame, add crushed black pepper, sugar and coconut milk. Stir well and cook for 10 to 15 minutes more. The laksa should have a coating consistency. Remove from flame when done. 7. To serve, place some cooked flat noodles in a bowl, ladle piping hot soup over the noodles and top it up with some roasted peanuts, sliced red chili and pomegranate seeds. Garnish with a sprig of coriander and serve hot.