I know that I created a ramen recipe just a week or two ago, but I promise that this one is totally different and unique in it's own way from any traditional one. This yummy ramen is full of all those warm fall flavors that we all know and love; pumpkin, ginger, and plenty of spice.
Some of you might be making a face by now, I know. Pumpkin? In ramen? I promise you (just as I promised my mom), this stuff is great! The pumpkin flavor is very light and definitely gives this ramen a creamier feel without being weighed down with heavy creams and the like.
Plus, look at that gorgeous color? Talk about eating the rainbow.
I happened to come across the pumpkin and ginger soba noodles the other day after I already had this pumpkin curry ramen in mind. So, that's what I ended up using in this ramen, but really any traditional rice or Chinese noodle would work just as well. I also used up some cooked chicken that I had on hand since I was about to head out of town and didn't want to leave anything behind.
No matter how I tried, I still ended up with a giant bowl of this in the fridge when I headed out. The good thing was that I had my mom coming to stay in my house and take care of my kitties for a day, so I let her know that she had some leftovers in the fridge for dinner (along with a few leftover bat cookies.)
Of course, when I first told her what the leftovers were she said it sounded 'interesting' - which in mom-speak generally means that she's doubting. Even so, she ended up taking leftovers of the leftovers of this soup to lunch the next-next day to work! Yeah, that's just how good this stuff is.
This soup is super easy to toss together for a no-sweat weeknight dinner. Plus, you could really use up any vegetables that you happen to have on hand. Broccoli would have been another great 'green' choice, or even bell peppers.
I topped mine with a drizzle of Sriracha for added color and heat!
Healthified Pumpkin Curry Ramen
Servings: 6 • Size: About 1 1/2 Cup • Calories: 368.4 • Fat: 19.3 g • Carb: 34.1 g • Fiber: 3.5 g • Protein: 16.3 g • Sugar: 1.2 g • Sodium: 576 mg
2 Tbsp. Red Curry Paste
2 Garlic Cloves, Minced
1" Fresh Ginger, Grated
1 White Onion, Diced
1 Tbsp. Light Butter
3 C. Unsalted Chicken Stock
8 Oz. Cooked Boneless Skinless Chicken Breasts, Chopped
8 Oz. Sliced Baby Bella Mushrooms
1 (13.5 Oz.) Can Light Coconut Milk
1/2 C. Pumpkin Puree
8.8 Oz. Cooked Ramen/Chinese or Rice Noodles (Mine were Pumpkin Ginger Rice Noodles.)
Baby Green Mix (Mine was spinach and kale.)
Place the red curry paste into a large soup pot and heat over medium-high heat until fragrant; about a minute.
Add in the garlic, ginger, onion and butter; continue to cook down until the veggies are tender.
Once the veggies are done, stir in the broth, chicken, mushrooms, coconut milk and pumpkin puree to the pot.
Increase the heat to high and bring it all to a boil.
When the soup is hot and boiling, add the noodles and greens to the pot and allow it all to heat back through to a simmer; allowing the greens to wilt as well.
Remove the pot from the heat and divide soup evenly among bowls.
Serve right away and enjoy!