This seasonal dish is one of my favorites. The pumpkin truly shines and it accompanies the cooler weather perfectly. Also, this dish is cheap and easy, but it tastes like a gourmet bowl of soup, so you can fit it into your budget while also impressing your guests or family. Also, if you are short on time, it only takes 20 minutes to put it all together, so it's ready to go when you are! You can dress this up with any kind of additional veggies you'd like, and if you have gluten allergies, feel free to sub out the noodles for something that works for your dietary needs.
Pumpkin Ginger Noodle Bowl [Vegan]
- 1 pack Ramen Noodles
- 1 1/2 cups Veggie Broth
- 1/4 cup Organic Canned Pumpkin
- 1 tbsp Water
- 1/4 cup Onion, diced
- 1/4 cup Mushrooms, diced
- 1 tsp Ginger, minced
- Salt & Pepper to taste
- Sriracha (optional)
- Add the water to a medium saucepan and warm over medium heat. Add the onion and saute 5-10 minutes or until translucent. Add the mushrooms and saute 3-5 minutes more. Add the veggie broth, pumpkin, and ginger and stir well. Bring the mixture to a boil.
- Add the noodles and cook for 3 minutes (or as long as indicated on the packaging). Remove from heat and sprinkle with salt and pepper. Top with a drizzle of sriracha if desired! Serve warm!