B’bos Pumpkin laksa

Why pumpkin? On one of our weekly market visits, we came across a family stall that appears every two weeks, offering the most beautiful pumpkins. We couldn’t resist bringing some home to experiment with. I knew pumpkin could hold its own against bold flavors, so I decided to put it to the test—and it worked out wonderfully.

Laksa has long been one of my favorite soup-and-noodle dishes. I still remember one of my first jobs as a chef, where the head chef introduced a laksa-inspired dish featuring prawns, fish, and a variety of vibrant garnishes. Those flavors stayed with me, and ever since, I’ve wanted to create my own version.

Traditionally, laksa is made with shrimp paste, a strong but essential ingredient. Much like fish sauce, it doesn’t overwhelm the dish but instead adds a unique depth and complexity that’s hard to describe. It doesn’t taste overtly of fermented shrimp; rather, it enriches the sauce in a way nothing else can.

Finally, the crispy noodles on top are non-negotiable. The best method is to cook them just past halfway, make sure they’re completely dry, and then deep-fry them in hot oil until golden. They provide the perfect finishing touch to this comforting bowl.

Servings

4 people

Ingredients

For the soup base:

• 2 tbsp vegetable oil

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp ginger, grated

• 2 tbsp laksa paste (see my laksa paste recipe)

• 250 g cooked pumpkin, pureed

• 1 can of coconut milk

• 3 cups vegetable stock (or chicken stock)

• 1 tbsp soy sauce (to taste)

• 1tbsp Fish sauce

• 1 tsp shrimp paste

• 1 tsp

• 2 limes for juicing and serving

For the noodles & toppings:

• 300 g rice noodles, cooked according to package

• 200 g tofu (fried or fresh), or shredded chicken/prawns if non-vegetarian

• Bean sprouts

• Fresh coriander (cilantro)

• Fresh chili slices (optional)

• Lime wedges

• crispy fried noodles (

Instructions

1. Sauté aromatics

   • Heat oil in a large pot over medium heat.

   • Add onion, garlic, and ginger. Cook until softened and fragrant (about 3–4 minutes).

2. Cook the paste

   • Stir in laksa paste. Cook for 1–2 minutes to release its aroma.

3. Add pumpkin & simmer

   • Add pumpkin cubes and toss to coat in the paste.

   • Pour in coconut milk and vegetable stock.

   • Bring to a boil, then reduce heat and simmer for 15–20 minutes, until pumpkin is tender.

4. Blend the soup (optional but recommended for creaminess)

   • Use an immersion blender to puree the pumpkin into the broth (or leave chunky if preferred).

5. Season

   • Stir in soy sauce or fish sauce, sugar (if using), and lime juice. Taste and adjust seasoning.

6. Assemble the laksa bowls

   • Divide cooked rice noodles into bowls.

   • Ladle pumpkin laksa soup over the noodles.

   • Top with tofu (or protein of choice), bean sprouts, coriander, and fresh chili.

7. Serve

   • Garnish with extra lime wedges for squeezing at the table.