Spicy pumpkin noodles soup

Spicy pumpkin noodles soup (3-4 servings)

Author: Marvellina
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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


  • Chopped scallion
  • Fresh basil/mint leaves


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