Pumpkin Ramen

Serves 4

Ingredients:

• 4 Ramen Cakes (I use gluten free Lotus Foods Ramen)
• 7 Cups of Vegetable Broth
• 1/2 Cup Coconut Cream
• 3/4 Cup Pumpkin Puree
• 1 1/2 Tablespoon Fresh Minced Ginger
• 2 Galice Cloves
• 1 Tablespoon Gluten Free Soy Sauce
• 2 Tablespoons Rice Vinegar
• 1/2 Teaspoon Ground Coriander
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Cayenne Pepper
• Juice from 2 Limes
• 3 Thai Chilis
• 1 large Zucchini
• 4 Medium Carrots
• 1/3 Cup Chopped Leek
• 1/2 Yellow Onion
• 2 green onions
• 8 oz Bella Mushrooms
•  2 Tablespoon Vegetable Oil

1. In a Large Pot add 2 tablespoons of vegetable oil and place the burner on medium heat.
2. Add in chopped, Leeks, onions and fresh garlic. Let saute until lightly golden brown. About 2 to 3 minutes.
3. Add in chopped carrots, zucchini, minced ginger and mushrooms. Saute for about 2 to 3 minutes.
4. Add in vegetable broth, pumpkin puree coconut cream, soy sauce and rice vinegar; stir all together.
5. Add in half the chopped red Thai chilis, cayenne pepper, garlic powder, and coriander. Mix well.
6. Lastly add in the ramen cakes and stir around for 4 minutes. Then squeeze the lime juice over the top and stir.
7. Finish the top with the rest of the Thai chilis and green onions.
8. Enjoy!