Tuesday, March 30, 2010

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)


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. 


  1. definitely using this recipe asap, thank you!
    i hope mine turns out like yours, it looks amazing

  2. Great Photo. Good Presentation. Nice Recipe. Great to see so many recipes for sharing :)

    Hope to see more recipes and you could penetrate beyond and reach out to more.

    Great job :D

    Cheers :)

  3. Huh, I didn't know that mee rebus is cooked with beef stock! Are those sold outside also cooked with beef stock or special recipe?
    Pls advise. Thank you.

  4. Hi Anonymous,

    traditionally beef stock is used. But now some shops use mutton or chicken stock. You might want to check with them before purchasing. Hope this helps :)