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 (3-4 servings)

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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?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram

Definitely did not disappoint is all I can tell you 😉
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