Spicy pumpkin ramen

Slice the top and bottom off the pumpkin, halve it, scoop out the seeds and peel it.

Shave one half of the pumpkin into petals into a mixing bowl. Be generous, they condense down as they roast.

Toss the pumpkin shavings and sliced mushroom with salt, avocado oil, smoked paprika and cracked pepper, then spread on a parchment-lined baking sheet.

Finely chop the other half of the pumpkin, the onion, garlic and ginger, and finely dice the carrot.

Heat the chili oil in a saute pan over medium, add the carrots and saute a couple of minutes.

Add the pumpkin and onions and saute seven to eight minutes for a caramelized flavour.

Add the garlic, stir and cook another few minutes.

Add cayenne, turmeric, gochugaru and cane sugar and stir.

Scoop the cream from the can of coconut milk into the pan and stir well.

Add the miso paste, soy sauce and veggie stock and stir until the miso dissolves.

Transfer to a blender and blend on high until liquefied. This base keeps refrigerated for a couple of weeks.

Preheat the oven to 400F.

Heat the veggie stock and soy milk in a small saucepan over medium, stirring occasionally.

Bring a pot of water to the boil for the noodles.

Bake the pumpkin and mushrooms about 10 minutes.

Put the base flavoring into the serving bowl first so a refrigerated base comes to temperature before the broth goes in.

Cook the ramen noodles one minute less than the package says.

Pour the hot broth into the serving bowl over the base and whisk to combine.

Strain the noodles and add them to the broth.

Top with the roasted king oyster mushrooms and shaved pumpkin, chopped green onions and chili threads, and drizzle over chili oil.