Take a unique spin on pumpkin this season with some Pumpkin Coconut Lo Mein! Creamy pumpkin combined with rich coconut gives this dish a full-bodied flavor that will leave you wanting more. Filling and satisfying, it will definitely warm you up!

Creamy Thai Pumpkin Coconut Lo Mein [Vegan, Gluten-Free]








  • 1 tablespoon of garlic, minced
  • 1 tablespoon of ginger, minced
  • 6 tablespoons of red curry paste
  • 8 dried shiitake mushrooms (or fresh)
  • 1/2 bell pepper, thinly sliced
  • 3/4 cup of pumpkin puree
  • 3 cups of veggie broth
  • 1 can full-fat coconut milk (13.5 oz)
  • 2 teaspoons of coconut sugar
  • 3 teaspoons of salt (or to taste)
  • Lime juice
  • To serve: Brown Rice Ramen Noodles, Coriander, Spring Onion, Peanuts


  1. If using dried shiitake mushrooms, soak them in hot water for 30 minutes. Thinly Slice.
  2. In a pot, sauté ginger, garlic and curry paste till fragrant.
  3. Add in mushrooms and stir fry for about 30 seconds.
  4. Add coconut milk, broth, pumpkin puree.
  5. Bring the pot to a boil, add in the bell peppers and turn the heat to a simmer.
  6. Let it simmer for 10-15 minutes till everything is soft and full incorporated. Season with salt, sugar and squeeze lime juice.
  7. Serve over noodles with coriander, spring onions, pan fried tofu, peanuts.

Nutritional Information

Per Serving: Calories: 201| Carbs: 16g | Fat: 11g | Protein: 7g | Sodium: 567mg | Sugar: 5g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.