Creamy pumpkin curry udon

Creamy pumpkin curry udon

Based on 4 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"These super saucy, creamy udon noodles are my new, ultimate fall comfort food! Not only does it fit perfectly into the season in terms of color, it also combines the perfect flavors for the transition into the cozy season: velvety pumpkin, hearty, savory notes and chewy udon noodles warm you up from the inside. And with a squeeze of lime and baby spinach, you'll still have the right amount of freshness this fall. Time to get cozy!"
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
1 clove
garlic
10 g
ginger
1 tbsp
curry powder
1œ tbsp
white miso paste
50 g
baby spinach
vegetable oil (for frying)
black sesame seeds (for garnish)

Utensils

cutting board, knife, pot, cooking spoon, immersion blender

Nutrition per serving

Cal1285
Fat39 g
Protein35 g
Carb208 g
  • Step 1/4

    Peel and finely chop garlic and ginger. Slice the white part of the scallions into rings, slice the green part diagonal and set aside for serving. Cut pumpkin into small equal cubes (approx. 1.5x1.5 cm/ 0.6x0.6 in.).
    • 1 clove garlic
    • 10 g ginger
    • 2 scallions
    • 750 g Hokkaido pumpkins
    • cutting board
    • knife

    Peel and finely chop garlic and ginger. Slice the white part of the scallions into rings, slice the green part diagonal and set aside for serving. Cut pumpkin into small equal cubes (approx. 1.5x1.5 cm/ 0.6x0.6 in.).

  • Step 2/4

    Add oil to a medium pot and add ginger, garlic and the white part of the scallions and fry until translucent. Then add pumpkin and fry for approx. 5 min. Add curry powder and fry briefly then deglaze with vegetable stock and coconut milk. Let simmer for further approx. 7 min. until the pumpkin is soft.
    • vegetable oil (for frying)
    • 1 tbsp curry powder
    • 200 ml vegetable broth
    • 200 ml coconut milk
    • pot
    • cooking spoon

    Add oil to a medium pot and add ginger, garlic and the white part of the scallions and fry until translucent. Then add pumpkin and fry for approx. 5 min. Add curry powder and fry briefly then deglaze with vegetable stock and coconut milk. Let simmer for further approx. 7 min. until the pumpkin is soft.

  • Step 3/4

    With a an immersion blender, puree briefly so that the sauce gets creamy but there are still some pumpkin cubes left. Then add miso and stir until dissolved. Now add udon noodles and gently separate them while heating up for approx. 3 min.
    • 1Âœ tbsp white miso paste
    • 400 g udon noodles
    • immersion blender

    With a an immersion blender, puree briefly so that the sauce gets creamy but there are still some pumpkin cubes left. Then add miso and stir until dissolved. Now add udon noodles and gently separate them while heating up for approx. 3 min.

  • Step 4/4

    Season to taste with lime juice. Then just before serving add spinach and let wilt briefly. Divide into bowls and sprinkle with the green scallion rings, black sesame and some chili if desired.
    • 1 lime
    • black sesame seeds (for garnish)
    • chili (optional)

    Season to taste with lime juice. Then just before serving add spinach and let wilt briefly. Divide into bowls and sprinkle with the green scallion rings, black sesame and some chili if desired.

  • Enjoy your meal!

    Creamy pumpkin curry udon

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