This post was sponsored by No Yolks as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Fall is the prime season for cooking in my house! It's probably the culmination of the changing weather and the bombardment of familiar seasonal scents of spices and flavors that really put me in the mood to spend the afternoon in my kitchen cooking away. All season long, I'm whipping up tried-and-true classics, familiar comfort foods, and brand new creations daily, and today I'm sharing a fabulous favorite. I know you're going to love my new recipe for Pumpkin Coconut Noodle Soup, made with No Yolks Noodles!
I so enjoy cooking new things and while I'd like to get crazy with new and exotic ingredients, I still have to please the house full of young children with picky palettes. It's a good thing that sticking with meals that include noodles makes everyone happy. The kids love the shapes and textures of egg noodles, so I buy No Yolks because they are such a great egg noodle alternative! They are made from egg whites, so they have no cholesterol and they are low in fat and sodium.
You can go practically anywhere with these noodles! Beyond traditional casseroles or stroganoff, think about Spicy Korean Noodle Bowls, Creamy Chicken Pesto, or a Broccoli Cheddar Noodle Pie! All of these creative recipes (and many more) are on the No Yolks recipe page, by the way, so check them out for tonight's dinner inspiration. In fact, there are some great No Yolks Not Your Mama's Noodles Recipe Videos on their site!
Check out this video for Buffalo Chicken Alfredo made with No Yolks!
For today's recipe, however, I was really feeling Autumn vibes, so I started with a Fall classic: chicken noodle soup. I then combined it with my favorite curry, and added the star ingredient of the season (pumpkin!), and here you have one totally delicious Pumpkin Coconut Noodle Soup!
Here are the ingredients you'll need:
- 1 onion
- 1 T. minced garlic
- 3 T. coconut oil
- ½ cup diced tomatoes
- 1 can (13.5 oz) coconut milk
- 1 large can (29 oz) pumpkin
- 1 t. paprika
- 1 t. curry powder
- 2 t. chicken bullion
- 2 cups No Yolks Broad Noodles
Step One: Chop the onion and combine with the minced garlic and coconut oil in a large skillet. Cook on low for 5 minutes, stirring frequently.
Step Two: Combine the diced tomatoes, coconut milk, canned pumpkin, and spices in a large pot. Add the garlic and onion mixture and cook on low for 15 minutes, then puree in a blender until smooth.
What you get is this rich and flavorful pumpkin soup base in a perfect consistency that isn't runny or too thick -- just the perfect Fall soup starter.
Step Three: It's noodle time! Follow the directions on the No Yolks package. I boiled them for 10 minutes with salt, and they were perfect. Every time I prepare No Yolks, they cook up smooth and firm, then really hold their own. Whether they're incorporated into soups or baked into casseroles, they stay fluffy and sound, which makes them such a reliable ingredient to work with.
Step Four: Put it all together! You can assemble your Pumpkin Coconut Noodle Soup any way you like, but here is a fun serving suggestion: slice a yellow pepper horizontally and lay one ring in the center of each bowl. Fill with No Yolks Broad Noodles, then top with pepitas (pumpkin seeds) and drizzle on some sour cream!
My super-picky kids are even eating this Pumpkin Coconut Noodle Soup, and that's saying something! I love having a stash of No Yolks Noodles on hand for whatever recipe strikes my fancy, but even on the days that I don't feel like going exotic, just serving up these noodles with a little spread of butter and a dash of salt and pepper is a mealtime favorite for my kids.
Here's what this Pumpkin Coconut Noodle Soup recipe looks like if you dice the yellow pepper and cut out the sour cream topping:
This soup could not be more perfect in my book! I love the textures, the curry flavors, the addition of pumpkin, and especially the No Yolk noodles. I'll probably be making this over and over again, all season long!
I'm sure you're already thinking of some great egg noodle recipes to cook up this Fall, so you'll be glad to know No Yolks comes in a big variety of cuts that include Broad, Extra Broad, Fine, Dumplings, Kluski, and even Stir-Fry!