Creamy Pumpkin Ramen
This creamy pumpkin ramen is the ultimate fall comfort-food twist. Made with a creamy pumpkin broth, marinated chicken, vegetables, and gluten-free ramen, this bowl will warm you from the inside out.
Why you’ll love this creamy pumpkin ramen
Maybe this is a hot take in today’s pumpkin-spice era, but pumpkin belongs in savory dishes! It’s not just a sweet ingredient; it’s a winter squash that’s perfect in soups like my pumpkin chicken noodle soup and even pasta dishes like my dairy free pumpkin mac and cheese!
I’m a huge ramen lover, and I had the urge to turn my regular bowl of ramen into cozy fall perfection with pumpkin, and let me tell you… It’s perfect. This creamy pumpkin ramen is everything you love about fall in a bowl, while still being gluten-free and an overall healthier choice! Here’s why you’ll love it…
- Gluten-free ramen noodles! Of course, you can easily still use regular ramen noodles if needed, but this recipe is made with gluten-free ramen noodles first!
- Creamy but without dairy. The pumpkin and coconut milk help make this ramen luxuriously creamy but without any dairy.
- Secretly nutrient-dense. Store-bought ramen packets typically don’t feel healthy, but this version is made with nutrient-dense ingredients like pumpkin, ginger, and turmeric for anti-inflammatory benefits in comfort food form!
Recipe ingredients
- Gluten-free ramen noodles. You can use these or these, or really any ramen noodles you like! Just check them a lot while you’re cooking them.
- Pumpkin puree. I love using canned pumpkin puree in soups for a shortcut.
- Canned coconut milk. Use canned full-fat coconut milk for that perfectly creamy broth!
- Bone broth or chicken broth. I love using my homemade chicken bone broth for extra protein and nutrients, but you can also use regular chicken broth.
- Shiitake mushrooms and bok choy.
- Ginger and turmeric. For flavor, color and extra anti-inflammatory benefits!
How to make creamy pumpkin ramen
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Pound the chicken thin and marinate.
Step two. Cook the chicken through and set aside before slicing.
Step three. Cook the vegetables in a pot and add the ingredients for the broth.
Step four. Bring to a boil and allow the ramen noodles to cook. Serve topped with the cooked chicken.
Michelle’s Tips & Tricks
- Cook the ramen seperately if you’re making this recipe to serve later. The ramen will drink up the broth as it sits in the fridge, so if you’re planning to have leftovers, cook the ramen seperately and add it to the broth to serve.
- Don’t skip marinating the chicken! Since the chicken is cooked seperately from the broth, all of the flavor comes from the marinade. You don’t need several hours to marinate, but be sure to leave at least 30-45 minutes to marinate, and preferably an hour.
Recipe FAQs
No, this recipe is designed to use without any ramen seasoning packets.
Luckily, gluten-free ramen noodles turn out tasting the same as regular ramen noodles! However, if it’s your first time cooking them, be sure to just keep an eye on them so you don’t overcook them.
Other Gluten-Free Ramen Recipes to Try…
Creamy Pumpkin Ramen
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Ingredients
For the chicken marinade
- 1 lb chicken breast
- 1 small thumb ginger, grated
- 1 clove garlic, grated
- 3 tbsp coconut aminos
- 1 tsp coconut sugar
- 2 tsp avocado oil
- Salt and pepper
For the ramen
- 2 tbsp avocado oil
- 1 cup shitake mushrooms, thinly sliced
- 1 head bok choy, core removed
- 1 cloves garlic, grated
- 1 small thumb ginger, grated
- 1 cup pumpkin puree
- 5 cups chicken broth, see notes
- ½ cup full-fat coconut milk
- 1 tbsp coconut aminos
- Juice of half a lemon
- 1 tsp turmeric
- Salt & pepper
- 2 bricks gluten-free ramen
- 2 tbsp green onion, chopped
Instructions
- To prep the chicken marinade, place the chicken between two pieces of parchment paper. Using a meat mallet, pound the chicken into thin, even pieces. Combine the marinade ingredients in a bowl and whisk well. Add the chicken and flip to coat in the marinade. Place in the fridge for 30-60 minutes to marinate.
- To cook the chicken, heat about 1 tbsp of avocado oil over medium heat in a large pan. Once shimmering, add the chicken to the pan. Cook for 3-4 minutes on each side or until seared and cooked through to 165 F. Set aside and allow to rest before slicing.
- To prep the broth, heat the avocado oil over medium-low heat in a pot. Add the mushrooms in a single layer and cook undisturbed for about 3 minutes. Toss and add the bok choy, garlic, ginger and salt and pepper. Saute for 3-4 minutes or until the bok choy leave begin to wilt.
- Add the pumpkin puree to the pot along with the coconut milk, broth, and coconut aminos. Stir well to break up any clumps of pumpkin puree.
- Bring to a boil and add the ramen. Cook as directed on the package.
- Spoon the broth into 4 bowls, dividing the chicken, veggies and noodles evenly. Top with green onion to serve.
