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gluten-free pumpkin ramen

Spicy Pumpkin Ramen (Gluten-Free, Dairy-Free, One-Pot)

  • Yield: 6-8 1x


  • 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
  • 115 oz. can pumpkin puree
  • 113.5 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


  1. In a large pot or Dutch Oven, heat oil over medium heat and add garlic, ginger, turmeric, and onion to saute for 3 minutes.
  2. Add in bell pepper, saute for an additional 2 minutes.
  3. Add in mushrooms, pumpkin, coconut milk, broth, and Sriracha, stir to combine.
  4. 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.
  5. Turn off heat and add in chicken, salt, and pepper, stir to combine.
  6. Top with egg, green onions, jalapenos, mushrooms, red pepper flakes &/or sesasme seeds if desired.