Asian Style Pumpkin Noodle Soup

4 servings

60 minutes

Pumpkin soup with noodles in Asian style is a fragrant and warming dish inspired by the rich tradition of Malaysian cuisine. Tender roasted butternut squash infused with the warmth of spices and the freshness of lime creates a balance of sweetness and spiciness. Coconut milk gives the soup a silky texture, while rice noodles add softness and heartiness. The heat of chili peppers harmonizes with the depth of ginger and garlic, revealing the exotic character of the dish. Fish sauce adds umami notes, while fresh cilantro completes the composition with freshness. This soup is not only nutritious but also aesthetic—the bright, rich color of pumpkin and green cilantro make it a true table decoration. It is served hot, enjoying the deep flavors of Asia that warm the heart and soul.

Energy value per serving

• Calories: 742
• Proteins: 12.6g
• Fats: 43.3g
• Carbohydrates: 74.8g

Ingredients

• Butternut Squash: 1 kg
• Chili pepper flakes: 1 tsp
• Olive oil: 30 ml
• Chili pepper: 3 pc
• Garlic: 3 clove
• Ginger: 25 g
• Coriander: 50 g
• Sesame oil: 1 tbsp
• Lime: 3 pc
• Fish sauce: 2 tbsp
• Coconut milk: 800 ml
• Chicken broth: 300 ml
• Rice noodles: 200 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 180 degrees (gas mark 4). Cut the pumpkin in half, remove the seeds, then slice it and place on a baking tray.

   Required ingredients:

   • Butternut Squash: 1 kg

2. Sprinkle the pumpkin with salt and dried chili, drizzle with olive oil, and bake for 40 minutes.

   Required ingredients:

   • Salt:  to taste
   • Chili pepper flakes: 1 teaspoon
   • Olive oil: 30 ml

3. Finely chop or blend the chili pepper (removing seeds first), garlic, ginger, and cilantro stems. Add sesame oil, zest from 2 limes, juice of 1 lime, and fish sauce; blend until smooth.

   Required ingredients:

   • Chili pepper: 3 pieces
   • Garlic: 3 cloves
   • Ginger: 25 g
   • Coriander: 50 g
   • Sesame oil: 1 tablespoon
   • Lime: 3 pieces
   • Fish sauce: 2 tablespoons

4. Heat a large skillet or wok. Pour in 2 tablespoons of olive oil and quickly mix with the prepared paste. Cook for about a minute, then add coconut milk and chicken broth.

   Required ingredients:

   • Olive oil: 30 ml
   • Coconut milk: 800 ml
   • Chicken broth: 300 ml

5. Reduce the heat and cook for about 15 minutes. Taste it — you may need to add fish sauce, lime juice, or a bit of salt and pepper.

   Required ingredients:

   • Fish sauce: 2 tablespoons
   • Lime: 3 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Add noodles to the soup, boil for a few minutes, then divide into four bowls. Add roasted pumpkin to the bowls, breaking or cutting it into smaller pieces.

   Required ingredients:

   • Rice noodles: 200 g
   • Butternut Squash: 1 kg

7. Garnish with cilantro leaves and serve.

   Required ingredients:

   • Coriander: 50 g