Spicy Pumpkin Noodle Soup

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

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2 TBSP Olive oil
1 medium-large onion, chopped
1 inch ginger, minced
4 cloves garlic, minced
4 cherry hot chiles, minced
1 red bell pepper, diced
½ package firm tofu, cubed
2 cups butternut squash, cubed
4 cups low sodium vegetable broth
1 can coconut milk
¾ cup pumpkin puree
3 oz Chinese style dried farkay noodles**
2 cups greens***, washed and chopped

To Garnish:
Peanuts, chopped
Green onions, chopped


In a large stock pot, heat olive oil over medium heat.

Add onion to pot, cook until translucent. Add the ginger, garlic and chiles, cooking for another 2-3 minutes. Add the red pepper, tofu and squash. Add the vegetable broth, coconut milk, and pumpkin puree, stirring to combine. Bring soup to a boil, reduce to medium and simmer until the squash is cooked through, about 20 minutes.

Meanwhile, fill a medium sized pot with water and bring it to a boil. Add noodles to pot and cook according to package instructions. Drain noodles and set them aside.****

In the last 5 minutes of cooking, add the chopped kale and continue cooking until it begins to wilt. Season to taste with salt and pepper. Ladle soup into bowls, add the noodles and garnish with peanuts and green onions if desired.

*This makes a very spicy soup. Use 1-2 if you want a mildly spicy soup, or leave out entirely.
**Spaghetti noodles would be a good substitute.
***I used collard greens, but any type will do.
***Any leftover noodles should be stored separately from the soup, to avoid them soaking up the broth and becoming mushy.

Slightly adapted from themakermakes.com