Creamy roasted pumpkin broth with black rice noodles, roasted pumpkin, quick pickled purple cabbage, carrots, cilantro and a squeeze of lime juice.
Preheat oven to 375F degrees. Seed, peel, and dice one sugar pumpkin into 1-2 inch cubes. Set aside
On a baking sheet add coconut oil, miso, and coconut sugar. Place in preheated oven until coconut oil melts. Stir together. Toss cut pumpkin in miso mixture. Return to oven and bake for 30-35 minutes or until golden and soft. Reserve 1 cup cooked pumpkin. Set aside.
Cook black rice ramen noodles according to package directions. Drain and set aside.
In a medium size pot add stock, coconut milk, white miso, fresh ginger, garlic and roasted pumpkin. Bring to a simmer.
Carefully pour ingredients into a blender and blend until smooth. Add cayenne, if desired for heat. Return to pot and heat until beginning to steam.
Add rice vinegar to sliced purple cabbage to do a quick pickle. Set aside. Peel and shred carrots. Slice Thai peppers, green onions.
Divide cooked black rice noodles among 2-4 bowls. Ladle hot pumpkin broth over noodles. Top with reserved roasted pumpkin and desired toppings. Carrots, purple cabbage, hot peppers, cilantro, Thai chili peppers, slice green onion, toasted pumpkin seeds, squeeze of fresh lime juice.