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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something which I have loved my whole life.

To get started with this particular recipe, we have to 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. Make ready 3 cups diced Kabocha squash
  2. Get 1 carrot, diced
  3. Prepare 1 cup cut cauliflower or potatoes
  4. Prepare 1/2 onion, diced
  5. Take 1 cup leek, sliced
  6. Make ready 4 oz firm tofu, cubed
  7. Take 1 cup cooked beans, optional
  8. Make ready 16 oz homemade stock
  9. Get 3 Tsp olive oil
  10. Take 2 Tsp All purpose flour
  11. Get 2 Tsp butter
  12. Make ready 1 tsp each toasted cumin, coriander, fennel seeds, powered
  13. Prepare 2 tsp turmeric powder
  14. Prepare 1/2 tsp each chili, cinnamon and ginger powder
  15. Take 2 Tsp concentrated tomato paste
  16. Make ready 1/2 cup apple puree or 1 Tsp honey
Steps 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

So that’s going to wrap it up with this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!