Pumpkin Curry Ramen with Roasted Butternut Squash
Ingredients
- 2 tablespoons avocado oil or 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 corn (frozen or fresh)
- Handful green peas
- Handful Thai basil or cilantro
- Sliced red onions for garnish
- Lime for garnish
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 vegetable 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.
Assemble the soup by placing a handful of ramen in a bowl, pouring over some pumpkin curry broth, and topping with roasted butternut squash, corn, herbs, peas, onion, and lime.
Enjoy.
