Logmymeals

If you’re on the hunt for a cozy, flavor-packed meal to brighten up those cooler days, this Pumpkin Udon recipe has got you covered! Rich, creamy, and with just a hint of spice, it combines the velvety texture of pumpkin with the delightful chewiness of udon noodles. This is a bowl full of color, flavor, and nutrients!

Pumpkin Udon Recipe:

Ingredients (serves 4) :

• 4 udon noodle cakes
• 2 cups pumpkin puree (canned or homemade)
• 2 tablespoons vegetable oil
• 1 small yellow or white onion, finely chopped
• 3-4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon chili flakes (adjust to taste)
• 1 tablespoon soy sauce (for umami)
• 1/2 – 1 cup chicken / vegetable broth (use less for a thicker broth)
• 1/2 cup coconut milk or heavy cream (for a velvety finish)
• Salt and pepper to taste
• Roasted pumpkin seeds (optional, for garnish)
• 2 green onions, thinly sliced (for garnish)
• Fresh herbs like cilantro or parsley (optional)

How to Roast Pumpkin & Make Puree:

1. Preheat oven to 400°F (200°C). Cut a small pumpkin in half, scoop out seeds, and place it cut-side down on a baking sheet lined with parchment paper.
2. Roast for 30-40 minutes until the pumpkin flesh is tender and easily pierced with a fork.
3. Scoop out the flesh and blend in a food processor until smooth, adding a bit of water if needed for a creamy consistency.

Udon Instructions:

1. Cook noodles according to package instructions; set aside.
2. Sauté onion in vegetable oil over medium heat until golden, about 5-10 mins. Add in garlic and ginger, cooking until fragrant, around 2 mins.
3. Add pumpkin puree, broth, and soy sauce, stirring until smooth and simmering. Pour in coconut milk, and simmer to blend flavors.
4. Stir in noodles until well-coated. Garnish with pumpkin seeds, green onions, and herbs. Enjoy!