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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, japanese curry pumpkin soup #mommasrecipes. It is 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 favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook 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. Make ready 3 cups diced Kabocha squash
  2. Make ready 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. Make ready 1 cup cooked beans, optional
  8. Make ready 16 oz homemade stock
  9. Get 3 Tsp olive oil
  10. Prepare 2 Tsp All purpose flour
  11. Get 2 Tsp butter
  12. Take 1 tsp each toasted cumin, coriander, fennel seeds, powered
  13. Make ready 2 tsp turmeric powder
  14. Make ready 1/2 tsp each chili, cinnamon and ginger powder
  15. Take 2 Tsp concentrated tomato paste
  16. Prepare 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

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