Spicy Pumpkin Noodle Soup

I knew buying that pumpkin was not a good idea. As much as I love pumpkins, my hubby hates with the same intensity. But I was alone at the supermarket and he was not there to stop me from purchasing the offending vegetable. However, after settling it in a cosy corner of the fridge, I was not sure what to do with it next. There was a very good chance that I had to finish the whole pumpkin myself if I cooked it and I've always enjoyed it stir fried with some coconut served on top of some steaming basmati rice - yet another no-no for my hubby.

As the pumpkin threatened to wilt, I was hit with an idea. Why not make mee rebus - a Malay soupy noodles made with beef stock and sweet potatoes - with pumpkin instead? However, I have forgotten how the real mee rebus tastes like and  so I decided to reinvent the dish using the concept of mee rebus. I spiced with lime leaves and lemongrass - adding a thai spin to it. The end result was very very good, and my hubby did not even realise he was eating pumpkin! I think the pumpkin base is so good it can be a soup on its own. This makes a filling dish. 

Spicy Pumpkin Noodle Soup

800g pumpkin - weighed with skin and seeds

2 teaspoon coconut oil/olive oil

1 medium onion

3 cloves garlic

3 chili padi

1 small piece of ginger

5 lime leaves

2 lemongrass stalks

600ml water

1 vegetable stock cube 

1 tablespoon salted soy beans - optional

salt/soy sauce to taste

50g baby corn - optional

50g sweet peas - optional

10 tomatoes - optional

2 tau pok (deep fried tofu) - topping

some beansprouts - topping

1 red chili - garnish

enough yellow noodles to serve 3 (about 400g)

Method

1) Remove seeds and steam pumpkin until cooked. Scrap the flesh. Discard the skin.

2) In a pot, add the oil and saute the onions and lemongrass. Once caramelized add garlic, ginger, lime leaves, chili padi. 

3) Once the aromatics are cooked, add the water, vegetable stock and the pumpkin.

4) Using a immersion blender, puree until smooth (yes, including the lime leaves).

5) Add the vegetables, salted soy beans and seasoning and bring to a boil. Remove from heat.

6) In another pot, boil some water and blanch the beans sprouts. Remove.

7) Boil the yellow noodles and remove when cooked.

8) Assemble: Place the noodles on the bottom of a bowl. Top with pumpkin gravy, and top with tau pok, bean sprouts and sliced red chili. Serve.