Pumpkin laksa with roasted chickpeas and pomegranate.

Main or Starter, serves 2

The spices in the laksa match perfectly with our Lowlander 0.3% I.P.A.
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  • ½ pumpkin, skin on, diced into small cubes
  • 3 tbsp sunflower oil
  • ½ onion, chopped
  • ½ tbsp fresh ginger, grated
  • ½ red pepper, minced without seeds
  • 1 lemongrass
  • 1 tsp turmeric
  • 1 tbsp garam masala
  • 400 ml chicken or vegetable stock
  • 50 ml coconut cream
  • ½ pomegranate
  • 5 spring onion, in fine rings
  • 1 bunch cilantro, chopped
  • 1 tbsp fried onions
  • 1 tbsp sliced almonds, toasted
  • 1 lime, in wedges
  • Pepper and salt

This is how you make it:

  1. Preheat the oven to 180 degrees.
  2. Place the pumpkin in an oven dish and drizzle 1 tablespoon of oil over the pumpkin. Roast the pumpkin in the oven for about 30 minutes and remove the skin once cooked.
  3. Meanwhile, heat the rest of the oil in a pan and fry the onion, ginger, red pepper and lemongrass for about 1 minute. Then stir in the turmeric and garam masala and pour the stock on top. Add the roasted pumpkin cubes and bring to boil.
  4. Puree the laksa with a hand blender. Return to the heat and stir in the coconut cream. Heat well and season with salt and pepper.
  5. Divide the laksa between two bowls and garnish with the pomegranate seeds, spring onion, fried onions, shaved almonds and coriander. Serve with the lime wedges.
  6. Serve with flatbread and raita on the side.


Best enjoyed with a glass of our Lowlander 0.3% I.P.A.