Pumpkin Curry Ramen with Roasted Butternut Squash
Ingredients
- 2 tablespoons avocado oil or any other vegetable oil
- 1 tablespoon vegan yellow curry paste
- 1/2 cup pumpkin purée
- 1/2 cup coconut milk
- 3 cups vegetable broth
- 2 tablespoons vegetable essence
- 1 teaspoon chili flakes
- 2 packages ramen noodles
- 2/3 cup cubed butternut squash
- 1 tablespoon coconut aminos
- 1/2 cup frozen or fresh corn
- Handful of green peas
- Handful of Thai basil or cilantro
Garnishes
- Sliced red onions
- Lime
Preparation
In a saucepan, heat 1 tablespoon of oil and roast the butternut squash, add coconut aminos and cook until golden and crispy on the outside. Set aside.
Meanwhile, in a large pot or Dutch oven, heat 1 tablespoon of oil, add the curry paste and sauté for 2-3 minutes.
Add the pumpkin purée and sauté for another 2 minutes.
Then add the coconut milk followed by the vegetable broth and seasoning. Bring everything to a boil.
Add the chili flakes and adjust the seasoning as needed. Simmer the broth for 10 minutes.
Meanwhile, cook the ramen noodles according to the package directions.
When the ramen noodles are cooked, assemble the soup by placing a handful of noodles in a bowl, pouring over some pumpkin curry broth, and topping with roasted butternut squash, corn, herbs, peas, onion, and lime.
Notes
This recipe makes 2 servings.
