Step-by-Step Guide to Make Award-winning Japanese Curry Pumpkin Soup #mommasrecipes

Hello everybody, hope you’re having an incredible day today. 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 am going to make it a little bit unique. This will be really delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look fantastic. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my whole life.

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

So that’s going to wrap it up for this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!