Recipe of Favorite Japanese Curry Pumpkin Soup #mommasrecipes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare 1 carrot, diced
3. Prepare 1 cup cut cauliflower or potatoes
4. Get 1/2 onion, diced
5. Take 1 cup leek, sliced
6. Get 4 oz firm tofu, cubed
7. Get 1 cup cooked beans, optional
8. Take 16 oz homemade stock
9. Take 3 Tsp olive oil
10. Make ready 2 Tsp All purpose flour
11. Prepare 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. Get 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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