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This is the time of the year when I pumpkin almost anything I possibly can. With 2 young kids around, needless to say, we had just finished painting two gigantic pumpkins and many little ones for our front porch decoration. It has become our tradition since their presence. The kids love the little gourds and mini pumpkins too.
I’ve made stew, ice creams, cookies, bread, buns with pumpkins. So, when Aimee and Sara asked me if I would be interested to join their 2016 #VirtualPumpkinParty, I just couldn’t pass up this opportunity! It just sounds like so much fun and hundreds of food bloggers are sharing what they are cooking or baking with pumpkins. My share in this virtual pumpkin party is noodles!(I know..I know…I’m that predictable!) How can I leave noodles out ? No, I canna (Sorry, my head is still filled with episodes of Outlander, though I just couldn’t work that Scottish accent into it). So, here I am presenting you with spicy pumpkin noodle soup.
They can be served as simple or as elaborate as you want them to be with different toppings. I served them with slices of roasted pork belly, roasted pumpkins, chickpeas, and lava eggs
The soup base is made of Mexican Guajillo Chile, which is in my opinion, barely make a “ding” in term of spicyness, but it gives a beautiful red color without overly spicy for my kids. I spiked it with some Thai chili, but you can definitely leave them out. The addition of dried shrimp adds that depth of umami flavor that I really like.
Spicy pumpkin noodles soup (3-4 servings)
Ingredients
Pumpkin noodles:
- 10 oz all-purpose flour plus more for dusting
- 2 whole large eggs
- 2 yolks from 2 large eggs
- Pinch of salt
- 2 Tbsp pumpkin puree
Soup base:
- 15 dried Mexican Guajillo Chile - soak in warm water for 15 minutes and remove stem
- 1-2 Thai chili optional
- 6 cloves garlic peeled
- 3 Tbsp dried shrimp soaked in warm water until soft- omit this if you are vegan
- 3 Tbsp cooking oil
- 6 cups of chicken/pork/beef stock
- Pinch of sugar
- Salt to taste
Serving suggestion (you can use one of the following or more):
- Roasted pumpkin cubes
- Left over shredded chicken meat
- Slices of roasted pork belly
- Grilled/sautéed shrimp
- Canned chickpeas for meatless version
Garnishes:
- Chopped scallion
- Fresh basil/mint leaves
Instructions
Making the noodles:
- Place the flour in a large clean work surface. Make a well in the center, about 4-inch wide. Crack in whole eggs and egg yolks, salt, and pumpkin puree. Use a fork to beat thoroughly and then gradually add in flour into the well using your hands and start kneading the dough by using the heel of your hand into the ball of dough, pushing forward and down. Rotate the ball 45 degrees and repeat. Continue until dough develops a smooth, elastic texture . It will be very sticky at first, but the more you knead, it will come together into a smooth ball. Adding a bit of flour if it's too sticky or a little bit of water if it's too dry. Wrap the dough up with plastic wrap and let it rest for 30 minutes
- After 30 minutes, dust your work surface with some flour and, cut the dough into 4 sections. Working with one dough at a time and let the rest covered to prevent them from drying out.
- Roll the dough out into an oblong shape as thin as you can. I don't have a pasta maker, so I cut the dough manually using a knife/pastry cutter. I dust the dough with more flour and folded the dough three time and cut them into equal width. Unfold them and dust with a bit more flour
- Bring a large pot of water to a boil. Add in the noodles and use a chopstick/tongs to stir the noodles to prevent them from sticking together. You want to cook it to al dente, about 1 1/2 minute or so. Drain off the water and refresh the noodles with cold water
Preparing the soup:
- Place the dried chili, Thai chili (if using), garlic, dried shrimp in a food processor. Process into a fine paste. Add a little bit of water if needed
- Preheat the oil in a large pot. Add in the chili paste you made earlier and saute for about 5 minutes. Add in the stock and pinch of sugar and bring to a boil and then lower the heat. Have a taste and season with more salt to your taste. If you are using chickpeas, you can add in them in and let it cook for about 5 minutes
- Portion the noodles into individual bowl. Top with the meat or whatever you use. Generously ladle the hot broth over the noodles. Sprinkle with garnishes and serve immediately
Definitely did not disappoint is all I can tell you 😉
Here are all the delicious list of over 100+ food you can make with pumpkin from talented bloggers and food photographers who contributed to this #VirtualPumpkinParty. I encourage you to check them out.
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Sevengrams • Vegan Pumpkin Pie Ice Cream
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Whiskey Cocktail
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Salted Plains • Easy Pumpkin Bread
Liliahna • Chicken Legs with Pumpkin and Tortellini
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
Floating Kitchen • Chicken and Pumpkin Chili
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Jewhungry • Mini Pumpkin + Kale Mac n’ Cheese Pot Pies
9 comments
this looks great. I still feel I am “pumpkined out” but this will be something I will definately get to next fall again. Never had any kind of pumpkin soup either so I’m very interested in this one
Yes, there is always next Fall 😉 I was never really a pumpkin person until I move here. Thank you for stopping by