Curry Pumpkin Ramen

I've been thinking about making a curry pumpkin ramen for a few weeks and finally made it today. It turned out better than my attempt last winter.

Broth

Cut 1 pie pumpkin into 1" cubes
Cut 2 large carrots
1 Onion
2" of ginger
1 Onion diced
3 cloves of garlic minced
1" of ginger minced
1 Tbsp curry powder
1 Tbsp Turmeric powder
1/4 Tsp nutmeg
1 Tbsp salt
8 cups chicken broth or water
1 can coconut milk
1/2 Tsp mirin vinegar

Spice packet

1 star anise
1 half stick cinnamon
1/4 Tsp sichuan peppercorn
2 dried red chili
3 bay leaves

Preheat the oven at 350F.

Roast the pumpkin, carrots, whole onion and piece of ginger until the pumpkin starts to char. Roughly 35-45min depending on your oven. In a pot sweat the diced onions with the minced garlic, and ginger. When the onions are translucent, add the curry powder, turmeric, nutmeg and salt. Fry for a minute and then add chicken broth or water. Bring it to a boil,m then add the roasted veggies and spice packet. Simmer the broth for 3-4 hours.

Remove the onion, ginger and spice packet. Use a hand-held immersion blender and puree the broth. Strain the broth through a cheese cloth. Add 1/2 Tsp mirin and 1 can of coconut milk and simmer for 15min.

Pumpkin powder

4 Tbsp pumpkin seeds
1 Tsp salt
1 Tsp sugar
1 Tsp cinnamon powder

In a pan roast the pumpkin seeds until it starts to pop. Let it cool for a few minutes. Use a spice grinder to grind everything.

Final Assembly

When you're ready to make dinner, bring the broth up to a simmer and boil a large pot of water. Heat 4 Tbsp of butter in a sauce pan. Put 2 Tbsp pumpkin seed powder in a bowl and pour 1 Tbsp of hot butter over it. I like to use fresh ramen that cooks in 60 seconds. In a noodle basket drop the ramen in to the boiling water and put 3-4 cups of broth in the bowl. When the ramen is cooked, shake it off and add it to the soup. You can add a bit of fragrant chili oil.