Creamy Pumpkin Miso Udon Noodles (vegan)

0 Cook udon noodles according to package’s instructions. Rinse, drain, and set aside. 
1 In a large saucepan on medium heat, add the oil and garlic. Saute for 30 seconds, until garlic starts to sizzle. Add the pumpkin, broth, and coconut milk. Whisk until well combined and creamy. The sauce will start to thicken. 
2 Add the miso paste and whisk until creamy. Turn the heat off and add the noodles and sesame oil (careful not to add too much sesame oil). Toss noodles in the sauce until everything is evenly coated. Taste and add salt and pepper. Top with nori and sesame seeds. Enjoy!