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)

water

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.

Sue’s Tips

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

next day.