Creamy Pumpkin Curry Ramen with Roasted Butternut Squash
Ingredients
- 2 tbsp avocado oil or any other vegetable oil
- 1 tbsp vegan yellow curry paste
- 1/2 cup pumpkin purée
- 1/2 cup coconut milk
- 3 cups vegetable broth
- 1 tsp chili flakes
- 2 packages of good quality ramen noodles
- 2/3 cup butternut squash, cut in cubes
- 1 tbsp coconut aminos
- 1/2 cup frozen or fresh corn
- Handful of green peas
- Handful of Thai basil or cilantro
- Sliced red onions and lime for garnish
Preparation
In a saucepan, heat 1 tbsp of oil and roast the butternut squash, adding coconut aminos. Cook until the squash is golden and crispy on the outside. Set aside.
Meanwhile, in a large pot or Dutch oven, heat 1 tbsp of oil, add the curry paste, and sauté for 2-3 minutes.
Add the pumpkin puree and sauté for another 2 minutes.
Add the coconut milk followed by the vegetable broth. Bring everything to a boil.
Add the chili flakes and adjust the seasoning as needed. Simmer the broth for 10 minutes.
Cook the ramen noodles according to the package directions.
To assemble the soup, take a handful of ramen noodles and place them in a bowl.
Pour over some pumpkin curry broth.
Top with the roasted butternut squash, corn, herbs, peas, sliced red onions, and lime.
Enjoy!
