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

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have japanese curry pumpkin soup #mommasrecipes using 16 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:
  1. Prepare 3 cups diced Kabocha squash
  2. Get 1 carrot, diced
  3. Get 1 cup cut cauliflower or potatoes
  4. Get 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. Prepare 16 oz homemade stock
  9. Make ready 3 Tsp olive oil
  10. Make ready 2 Tsp All purpose flour
  11. Make ready 2 Tsp butter
  12. Get 1 tsp each toasted cumin, coriander, fennel seeds, powered
  13. Take 2 tsp turmeric powder
  14. Take 1/2 tsp each chili, cinnamon and ginger powder
  15. Prepare 2 Tsp concentrated tomato paste
  16. Prepare 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

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