Name: Spicy Pumpkin Ramen (Gluten-Free, Dairy-Free, One-Pot)
Ingredients: 1 Tbsp olive oil; 1 large yellow onion, chopped; 4 cloves garlic, diced; 2 tsp fresh ginger, diced (1 tsp if dried); 2 tsp fresh turmeric, diced (1 tsp if dried); 8 oz. mushrooms, sliced; 1 red bell pepper, chopped; 1-15 oz. can pumpkin puree; 1-13.5 fl oz can coconut milk; 4 cups chicken broth; 1 Tbsp Sriracha; 10 oz. ramen (I used these gluten-free noodles); 2 lbs. cooked chicken, shredded or chopped; Salt/Pepper to taste; Soft boiled eggs, optional; Toppings: sliced green onions, jalapenos, mushrooms, red pepper flakes, and/or sesame seeds

Ingredients

Scale

1 Tbsp olive oil
1 large yellow onion, chopped
4 cloves garlic, diced
2 tsp fresh ginger, diced (1 tsp if dried)
2 tsp fresh turmeric, diced (1 tsp if dried)
8 oz. mushrooms, sliced
1 red bell pepper, chopped
1–15 oz. can pumpkin puree
1–13.5 fl oz can coconut milk
4 cups chicken broth
1 Tbsp Sriracha
10 oz. ramen (I used these gluten-free noodles)
2 lbs. cooked chicken, shredded or chopped
Salt/Pepper to taste
Soft boiled eggs, optional
Toppings: sliced green onions, jalapenos, mushrooms, red pepper flakes, and/or sesame seeds

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Instructions

In a large pot or Dutch Oven, heat oil over medium heat and add garlic, ginger, turmeric, and onion to saute for 3 minutes.
Add in bell pepper, saute for an additional 2 minutes.
Add in mushrooms, pumpkin, coconut milk, broth, and Sriracha, stir to combine.
Turn up heat and bring to a boil, once boiling, add in ramen noodles and make sure they are submerged, cook for 3 minutes, stirring frequently.
Turn off heat and add in chicken, salt, and pepper, stir to combine.
Top with egg, green onions, jalapenos, mushrooms, red pepper flakes &/or sesasme seeds if desired.