Thai Curry Pumpkin Noodle Soup

Warm up on a crisp fall night with a bowl of Thai Curry Pumpkin Noodle Soup! Creamy pumpkin with red curry paste, vegetable broth, coconut milk, mushrooms, and Omelette blend veggies topped with basil and chopped peanuts. This dish is vegetarian and dairy free.

Can I change this recipe?

Of course! An easy way to change this recipe is to add more protein like tofu, Black Tiger Shrimp (#2806), Beef Strips (#2604), or Chicken Breast Chunks (#2620). In addition, you can add 2 tsp of fish sauce and sub the vegetable broth with bone broth, or beef (#1041)/chicken (#1040) base (depending on if you aren’t making a vegetarian meal). To make this recipe gluten free, simply swap with your favorite GF egg noodles.

Warm up with these soup recipes:

• Tortellini Wild Rice Soup
• Dumpling Soup
• Greek Lemon Soup

Creamy pumpkin with red curry paste, vegetable broth, coconut milk, mushrooms, and Omelette blend veggies topped with basil and chopped peanuts.

Thai Curry Pumpkin Noodle Soup

Ingredients:

• 1 1/2 cups Marzetti Egg Noodles (#1407)
• 1 Tbsp BBF Avocado Oil (#3516)
• 2 Tbsp Thai red curry paste
• 15 oz can pumpkin puree
• 3 cups vegetable broth
• 1 cup Phillip’s Gourmet Diced Mushrooms (#2222)
• 2 cup Flav-R-Pac Omelette Blend (#3216)
• 1 1/2 Tbsp C & H Brown Sugar (#2261)
• 1 tsp Regal Fine Sea Salt (#1146)
• 3/4 cup coconut milk
• 1/2 cup fresh basil, plus more for garnish
• Chopped peanuts, for garnish

Instructions:

1. First, bring 4 quarts of water to a rapid boil. Add 2 tsp Regal Fine Sea Salt (#1146), if desired. Add frozen noodles and bring rolling boil, stirring to separate. Cook noodles uncovered for 20 minutes or until desired tenderness, stirring occasionally. Drain thoroughly and set aside.
2. Meanwhile, heat the oil in a large pot. Saute the curry paste for 2-3 minutes, then add the pumpkin puree and broth. Stir to combine.
3. Now, mix in the mushrooms, omelette blend, brown sugar, and salt. Bring to a boil, then let simmer for 8 minutes.
4. Next, stir in the coconut milk and allow to simmer for 5 minutes more. Remove from the heat and mix in the noodles and basil. Cover and let sit for 5-7 minutes before using a Stainless Steel Serving Ladle (#2390) to divide between 6 bowls.
5. If desired, top with chopped peanuts and more basil.

Adapted from: https://whatsfordinner.com/recipes/thai-curry-pumpkin-noodle-soup/

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