A warm and silky pumpkin, red pepper, and tofu Laksa perfect for cold days. The pumpkin is boiled until soft and combined with coconut cream to create a thick soup, served with roasted tofu and noodles. A truly delicious meal to warm you up!
1: Preheat the oven to 190C.
2: Drain the tofu and cut into small cubes.
3: Roast tofu in the oven for 25 minutes until slightly crisp.
4: Cut the pumpkin into cubes and boil in water for 15 minutes until soft.
5: Drain the pumpkin but keep the water.
6: Gently heat the spices for 1 minute.
7: Place the heated spices in a food processor with onion, lemongrass, garlic, and chillies and blitz until a paste forms.
8: In a large saucepan, heat the paste and fry for about 1-2 minutes.
9: Slice the red pepper into strips and fry for 2 minutes in the paste.
10: Pour the drained pumpkin water into the pan and bring to a boil, then reduce to simmer for 5 minutes.
11: Add the coconut milk, tofu, and noodles, cooking for another 5-10 minutes until noodles are cooked.
12: Stir through the pumpkin until it melts into the soup.
13: Serve hot with a wedge of lime.
