Pumpkin, pumpkin everywhere! My pumpkin game is strong today. In years past, I've made pumpkin flavored... almost everything. From mac-n-cheese to chili, and so much more. Today though, with a bit of some sort of light allergies among the household, I decided some noodle soup would be the best way to go.

And what's more comforting than a nice warm bowl of homemade Chicken Noodle Soup? You know the kind of soup. The kind where it's just a handful of ingredients and scratch-made noodles? The big thick hearty noodles that fill you up.

That's what we have here. Now, I'll be inclined to tell you that this is really, truly, and honestly the first time that I've made homemade pasta myself. I have been terrified for a few years now about stepping outside of my comfort zone to make pasta. So, this recipe was a great first step to getting my feet wet in the pasta making process.

It was so easy to do, and honestly... I can't wait to do it again!

You could use these noodles in just about any application that you would any other noodle. They would be perfectly amazing all on their own with a pesto, alfredo, or even a simple garlic butter sauce with some fresh grated parmesan.

This homemade chicken noodle soup really fit the bill for me today though. It was warm, satisfying, and let me use up these simple homemade noodles in a great way.

What's better, is if you have kids, this is a fun and easy recipe to whip up together. Plus, it lets them get their hands a little dirty with mixing the dough together.

3 Ingredient Pumpkin Noodles
TheSkinnyFork.com

The Skinny:
Servings: 6 • Size: 1/6 Pasta Made • Calories: 251 • Fat: 1 g • Saturated Fat: 0 g • Carb: 53 g • Fiber: 4 g • Protein: 7 g • Sugar: 3 g • Sodium: 5 mg

Ingredients:
2 C. All-Purpose Flour
1 C. Whole Wheat White Flour
1 (15 Oz.) Can Pumpkin Puree

Directions:

Place the 3 C. flours together in the middle of a large sheet of parchment paper.

Make a well in the center of the flours and place the 15 Oz. pumpkin puree into the center of the well.

Using clean hands, or gloved hands, carefully mix the flours into the pumpkin puree until it all comes together to form the dough.

The dough should be slightly sticky, but still able to be handled.

Lightly flour the surface of the parchment paper and a rolling pin.

Divide the dough evenly into two sections; placing one section of the dough into a bowl to be covered with a hand towel to keep it from drying out.

Roll the first section of dough out to your desired thickness and use a sharp knife or pizza cutter to cut the rolled dough into noodle shapes.

Repeat for the remaining bit of dough.

To cook, place the noodles into a pot of boiling water or soup for 7-10 minutes or until the noodles are tender and cooked through.

Enjoy right away!

Nutritional Claims: Low Fat, Low Sodium, Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Pescatarian, Dairy Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher