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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my entire life. They’re fine and they look fantastic.

One of my earliest food memories with my husband was a date to San Francisco's Japantown to eat spicy Japanese Curry. I remember ordering a pumpkin curry. And that I was mildly concerned about how spicy it would be.

To begin 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 that.

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

Japanese Curry Pumpkin Soup #mommasrecipes instructions. 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.

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

Mix and cook until a thick paste form. Japanese pumpkins, called "kabocha", are very dense and have a semi-sweet flavour like a combination of chestnuts and purple sweet potato, which makes this pumpkin soup so delicious! Japanese pumpkin soup is perfect for chilly nights when you want to get snuggly and warm and it goes perfectly with some crusty baguette! Dutch oven melt butter over medium heat. Add curry powder and pumpkin pie spice.

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 am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!