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300g (10.5 oz) butternut pumpkin, diced
½ bulb garlic
3 tbsp extra virgin olive oil
sea salt
1 tbsp miso paste
¾ cups chicken stock
3 x 200g (7 oz) packs of precooked udon noodles
25g (1 oz) unsalted butter
¼ cup finely grated parmesan cheese, plus extra to serve
3 tbsp finely chopped parsley
2 tsp shichimi togarashi* (optional)
Preheat the oven to 150°C/300°F.
Line a baking tray with baking paper. Place the butternut pumpkin and garlic on the tray. Drizzle with the olive oil and season generously with salt. Cover with aluminum foil and cook for 45 minutes or until soft and cooked through. Allow to cool enough to handle. Meanwhile, bring a large pot of water to the boil.
Squeeze the roasted garlic into a blender. Add the pumpkin, miso paste and chicken stock, then blend until smooth. Transfer the puree to a large pan.
Add the udon noodles to the boiling water and use tongs to gently separate the noodles. As soon as the noodles have separated, use tongs to transfer them into the pumpkin puree.
Turn the heat to medium and toss the noodles through the puree. Add the butter, parmesan and 2 tablespoons of the parsley and toss until the butter melts and everything is glossy and thick. Divide among serving bowls and top with extra parmesan, the remaining parsley and shichimi togarashi, if using.
– Shichimi togarashi is a Japanese spice blend that contains (among other things) sansho pepper, chilli powder, sesame seeds, nori and dried orange peel. It’s available from Asian supermarkets.
Mortar and Pestle
MAKO Black Steel 
Just as Delicious
Full of flavour and super easy!
This recipe has been tantalising me for weeks. I’ve finally gotten around to making it tonight and it didn’t disappoint. I was sceptical that my fussy toddler would even try it, however I needn’t to have been. He ate a good bowl full declaring he liked it.
Made it with vegan Parmesan and vegan butter. Also didn’t have the special seasoning which I know would have been great, so just added some chilli flakes.
Thanks so much Marion