Good Food, Good Life, 365 – Pumpkin Ginger Noodle Bowl
Pumpkin Ginger Noodle Bowl
1 tablespoon coconut oil
1/2 of a medium onion, chopped small
1/2 of a red bell pepper, chopped small
1 jalapeno, minced
1 teaspoon grated gingerroot
1/2 cup canned pumpkin or mashed leftover cooked squash
1 1/2 cups vegetable broth
1 pack Ramen (I use KOYO brand, Asian Vegetable flavor)
Heat oil in medium pot. Add onion, red bell pepper, jalapeno and gingerroot. Saute
until vegetables are tender, about 5 minutes. Stir in pumpkin or squash and mix well.
Add some of the seasoning from the Ramen package and stir. Add vegetable broth
and blend. Bring to a boil. Add ramen noodles. Boil for 3 to 4 minutes, until noodles are
tender. Add a little water, if needed, to reach desired consistency. Makes 2 servings.
Diced mushrooms are a great addition to this soup.
Double or triple the recipe for more servings. You’ll want some leftover for lunch the