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Virtual pumpkin party & Spicy pumpkin noodle soup

written by Marvellina Updated: March 19, 2020
4.9K
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Spicy pumpkin noodles soup #virtualpumpkinparty #foodstyling

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.
Our ode to Autumn

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.

Spicy pumpkin noodles soup #virtualpumpkinparty #foodstyling

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

Spicy pumpkin noodles soup (3-4 servings)

Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

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
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram

Definitely did not disappoint is all I can tell you 😉
Spicy pumpkin noodles soup #virtualpumpkinparty #foodstyling

Spicy pumpkin noodles soup #virtualpumpkinparty #foodstyling

Spicy pumpkin noodles soup #virtualpumpkinparty #foodstyling

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

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9 comments

Inci @ Bella's Apron January 12, 2017 - 1:38 pm

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

Reply
Marvellina January 12, 2017 - 7:48 pm

Yes, there is always next Fall 😉 I was never really a pumpkin person until I move here. Thank you for stopping by

Reply
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