Japanese Curry Pumpkin Soup #mommasrecipes
Japanese Curry Pumpkin Soup #mommasrecipes

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
  1. Take 3 cups diced Kabocha squash
  2. Take 1 carrot, diced
  3. Take 1 cup cut cauliflower or potatoes
  4. Make ready 1/2 onion, diced
  5. Take 1 cup leek, sliced
  6. Take 4 oz firm tofu, cubed
  7. Take 1 cup cooked beans, optional
  8. Take 16 oz homemade stock
  9. Make ready 3 Tsp olive oil
  10. Prepare 2 Tsp All purpose flour
  11. Take 2 Tsp butter
  12. Make ready 1 tsp each toasted cumin, coriander, fennel seeds, powered
  13. Make ready 2 tsp turmeric powder
  14. Prepare 1/2 tsp each chili, cinnamon and ginger powder
  15. Get 2 Tsp concentrated tomato paste
  16. Make ready 1/2 cup apple puree or 1 Tsp honey
Instructions to make Japanese Curry Pumpkin Soup #mommasrecipes:
  1. Make curry paste ahead of the time. Heat up butter and stir in flour on low heat. Once incorporated, add all spices and apple puree. Mix and cook until a thick paste form. Divide the paste into 2 blocks and refrigerate them. Next morning, saute carrot, cauliflower, onion in olive oil until aromatic, about 1 minute.
  2. Add Kabocha squash, tofu, cooked beans. Stir in one half of curry paste made yesterday. Pour in homemade stock and 32 oz of water. Cook on high heat for about 10 minutes. Check the doneness of the squash and add more paste if needed. Simmer for another 5-10 minutes.
  3. Serve with multigrain rice and another entree, such as chicken vegetable patty in one of my other recipe. https://cookpad.com/us/recipes/6681848-chicken-vegetable-patties-%E9%B8%A1%E8%82%89%E9%A5%BC?via=profile

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