Creamy pumpkin curry udon

Step 1/4

• 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 diagonally and set aside for serving. Cut pumpkin into small equal cubes (approx. 1.5x1.5 cm/ 0.6x0.6 in.).

Step 2/4

• 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. more until the pumpkin is soft.

Step 3/4

• 1½ 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

• 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!