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Pumpkin Laksa #PumpkinWeek 2016

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Hello and welcome to #PumpkinWeek v.2016 hosted by Terri of Love and Confections.

We are celebrating our love of the season with an entire week of pumpkin goodies, leading up to National Pumpkin Day. Twenty-one food bloggers have come together to share over eighty recipes with you.

In addition to pumpkin biscotti, cupcakes, and madeleines, we are also sharing savory pumpkin dishes such as hummus, chili, and pumpkin empanadas. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

I decided to keep my pumpkin offerings savory...and with an international eye. Lots of different countries have a tradition of cooking with pumpkin. So, I'm kicking off the week with a pumpkin laska. Laska is a spicy noodle dish that's popular in Malaysia and Singapore; it's basically a noodle dish with a curry soup base. I added cubes of roasted pumpkin and some fresh fish for a filling autumn dinner.

Pumpkin Laska

Ingredients
  • 1 small pumpkin
  • 2 T  olive oil, divided
  • 1 T butter
  • 2 to 3 cloves garlic, crushed and minced
  • 1" knob fresh ginger, grated
  • 1 C diced fennel
  • 1 C diced carrots
  • 6 C homemade fish stock
  • 1 T orgainc peanut butter
  • 2 T tamari or gluten-free soy sauce
  • 1 T fish sauce
  • 1 t ground turmeric
  • 1 t ground cumin
  • 1 t ground paprika
  • 1 (13 ounce) can organic coconut milk
  • 2 to 3 filets fresh rock cod
  • 1/2 C fresh cilantro, chopped + more for garnish
  • 1/4 C fresh mint, chopped
  • noodles (I used organic, gluten-free rice ramen noodles)


Procedure
Preheat oven to 400 degrees F. Slice pumpkin in half, lengthwise. Scoop out the seeds and strands. Drizzle with 1 T olive oil and sprinkle with salt. Invert into your baking dish or a parchment-lined baking sheet. Roast until tender, approximately for 55 to 60 minutes. Set aside to cool.

In a large souppot, melt butter in 1 T olive oil. Add the garlic and ginger. Cook till fragrant and beginning to brown. Stir in the fennel and carrots. Cook till beginning to soften. Pour in the fish stock and bring to a boil.

Whisk in the peanut butter until smooth. Pour in the tamari, fish sauce, and coconut milk. Bring that to a simmer. Whisk in the turmeric, cumin, and paprika. Add the fish filets and poach until they turn opaque and begin to flake apart.

Add in your noodles and cook according to the package directions. Mine cooked in 4 minutes. In the meantime, peel the cube the pumpkin. Just before serving, stir in the chopped cilantro and mint.

To serve, place noodles in the bottom of your bowl - I used mini cocottes  - ladle broth and chunks of fish and pumpkin over the noodles. Garnish with more cilantro and serve immediately.


Our #PumpkinWeek Kick-Off
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline's Cooking.
Gigi's Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa's Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D's Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy's Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy's Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor's Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley.
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