Pumpkin Ramen Recipe with Coconut and Spices

Serves: 4

Ingredients:

• 4 cakes of gluten-free ramen (recommended: Lotus Foods Ramen))
• 7 cups vegetable broth
• 1/2 cup coconut cream
• 3/4 cup pumpkin puree
• 1 1/2 tablespoons fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon gluten-free soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• Juice of 2 limes
• 3 Thai chilis, chopped
• 1 large zucchini, chopped
• 4 medium carrots, chopped
• 1/3 cup leek, chopped
• 1/2 yellow onion, chopped
• 2 green onions, sliced
• 8 oz bella mushrooms, sliced
• 2 tablespoons vegetable oil

Instructions:

1. Prepare the Base:
   • Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
   • Sauté leeks, yellow onion, and garlic until they turn golden brown, about 2-3 minutes.
2. Add Vegetables:
   • Incorporate carrots, zucchini, mushrooms, and ginger. Continue to sauté for another 2-3 minutes until the vegetables start to soften.
3. Combine with Liquids:
   • Pour in the vegetable broth, followed by the pumpkin puree and coconut cream. Stir well to combine.
   • Mix in the gluten-free soy sauce and rice vinegar to integrate all flavors.
4. Season:
   • Add cayenne pepper, garlic powder, ground coriander, and half of the chopped Thai chilis to the pot. Stir well to distribute the spices evenly.
5. Cook the Ramen:
   • Submerge the ramen cakes in the broth. Let them cook for about 4 minutes, or until tender.
   • Squeeze lime juice over the pot and give it a final stir.
6. Garnish and Serve:
   • Finish by topping the ramen with the remaining Thai chilis and sliced green onions.
   • Serve hot, allowing the aromatic spices and pumpkin to envelop the senses.

Enjoy this comforting and hearty Pumpkin Ramen, perfect for a chilly evening or when you need a quick, nutritious meal. The fusion of pumpkin and coconut with traditional Asian flavors creates a uniquely satisfying dish.