pumpkin painting

Pumpkin ramen (4 servings)

Author: Marvellina
Print Recipe


  • 2 Tbsp of cooking oil
  • 3 Tbsp Thai red curry paste you may add more or less, but 3 Tbsp is ideal to me
  • 3 Tbsp miso it's ok to use white, red or mixed miso. I used mixed
  • 15 oz of canned pumpkin puree
  • 4 cups of chicken broth or more if it's too thick
  • 1 cup of coconut milk
  • 2 cups of 2x2 inch cubed pumpkins
  • 1 lb of large shrimp shelled and deveined
  • 4 Tbsp brown sugar
  • Salt to taste
  • 12-16 oz of ramen noodles or spaghetti noodles


  • Preheat 2 Tbsp of cooking oil in a heavy-bottomed pot. Add in the curry paste and saute for about 3 minutes. Add in the miso paste and continue to stir fry for another minute. Add in the pumpkin puree and chicken broth. Bring to a boil and then add in the coconut milk and the cubed pumpkin. Bring it back to a gentle boil and then lower the heat slightly to let the pumpkin cooked just until started to get soft, but not mushy
  • Add in the shrimp and let them cook until they turn pink and cooked through. Add in brown sugar and pinch of salt. Stir to mix and have a taste. It should be savory with hint of sweetness and spicyness (depending on how much red curry paste you use). Add more salt to your taste if needed
  • Prepare the noodles as directed by package. You want the noodles to be al dente. When ready to serve, portion the pumpkin cubes and shrimp over the noodles and ladle the pumpkin soup generously over the noodles


Use only 2 cups of broth for thicker consistency as a soup/stew on its own if you don't want to serve it with noodles