Pumpkin - Konjac - Noodle Soup

Pumpkin - Konjac - Noodle Soup

After the last glorious late summer days, it looks like fall time finally sneaks its way in.
I really enjoyed the sunny warm weather of the last couple weeks and for me it could have stayed this way forever.

It gives me the creeps when I think of the upcoming cold, gray and rainy days.
But maybe the weather remains good and we can still enjoy the golden fall season.

Here is a nice warm and delicious soup recipe for you to cope with the chilly weather outside.

Since our little son brings his own food to the kindergarden, I mostly try to follow their menu the three days he goes there.

On Mondays they almost always serve soup.

To bring a bit of variety on the plate, I made a soup with konjac noodles and seasonal pumpkin.

No, don't worry. We do not cook our pasta in konjac.

For the ones who are not familiar with it, I will briefly explain what konjac noodles are.

This type of noodle is not an ordinary kind made of wheat, but comes from the Japanese konjac yam.

They are often recommended for people who want to reduce weight, but still love to eat noodles.

Konjac noodles, also called Shirataki, are sugar-, fat-, egg- and gluten-free and consist only of fiber and water.

To produce these noodles, the konjac root is ground into flour.

Water and calcium hydroxide are added and then the dough is formed into various shapes like long thin glass noodles or rice-like noodles.

You will probably not find them in a normal supermarket, but a good health food store usually has it in stock.

I strongly recommend paying attention to only buying organic quality without any other additives than the ones I just mentioned.

These noodles are an excellent basic and carbohydrate-free dish.
The pumpkin and coconut milk add a wonderful creamy texture.
Perfect for a good start into the fall.


Have a wonderful and cozy week!


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Pumpkin-Konjac-Noodle Soup

Pumpkin-Konjac-Noodle Soup
  • Author: go-healthy
  • Posted on: Sept. 19, 2016
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 0:40:00
  • Servings: 4


  • 2 onions
  • 1 clove of garlic
  • 1 Hokkaido pumpkin
  • 1 tbsp coconut oil
  • 1l vegetable broth
  • 400ml coconut milk
  • 1 tsp curry
  • 1 red bell pepper
  • a pinch of sea salt and pepper
  • 1 thumb-sized piece of grated ginger root (optional)
  • fresh herbs
  • 1 carrot cut into spirelli (optional)


  1. Peel the onions and garlic, cut them into small pieces and sauté in a pot with the coconut oil for 5 minutes.
  2. Hollow the pumpkin, cut it into small pieces, add it to the onions.
  3. Add the vegetable broth and cook 10-15 minutes until the pumpkin is soft.

  4. Add the coconut milk and puree everything.

  5. Finally stir in the well rinsed konjac noodles and let it simmer again for 2 minutes.
  6. Pour the soup into bowls and garnish with red pepper strips, herbs and carrot spirelli.

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