In our interview with Sean Choolburra, he mentioned his two favourite winter foods were laksa and pumpkin soup. This inspired us to combine the two into the ultimate winter soup: laksa-spiced pumpkin! It's spicy, rich, and perfect for a chilly evening.

 

¼ pumpkin, cubed

1 shallot, sliced

1/2 cup laksa paste

400g coconut milk

400g water or broth

Cream, to serve

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1. Cook the shallots over low heat until golden and aromatic. 

2. Raise heat to med-high and add the laska paste. Fry until the oil separates.

3. Add pumpkin, coconut milk, and water. Bring to a boil, then reduce to a simmer and cook until pumpkin is tender.

4. Puree the soup in batches, or use a stick blender.

5. Serve hot, with a generous swirl of cream.