Five-Spice Pumpkin Noodle Soup with Crispy Shallots

Ingredients

• pumpkin puree2 cups
• vegetable broth5 cups
• coconut milk1 cup
• fresh ginger, grated1 tbsp
• garlic, minced3 cloves
• five-spice powder1 tsp
• rice noodles8 oz
• shallots, thinly sliced2
• neutral oil3 tbsp
• baby spinach3 cups
• soy sauce1 to 2 tbsp

Method

1. 1Warm 1 tablespoon of oil in a pot and cook the ginger, garlic, and five-spice powder for 30 seconds.
2. 2Add pumpkin puree and broth, whisking until smooth.
3. 3Simmer for 15 minutes, then stir in coconut milk and soy sauce to taste.
4. 4Meanwhile, fry the shallots in the remaining oil until deeply golden and crisp, then drain.
5. 5Cook the rice noodles according to package directions and divide between bowls.
6. 6Ladle the soup over the noodles, add spinach, and top with crispy shallots.

Tips

• Blend the soup for an ultra-silky texture if you want a more refined result.
• Add a splash of lime juice at the end to brighten the sweetness of the pumpkin.

Nutrition