Simple Way to Make Award-winning Japanese Curry Pumpkin Soup #mommasrecipes

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Japanese Curry Pumpkin Soup #mommasrecipes is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Japanese Curry Pumpkin Soup #mommasrecipes:

1. Make ready 3 cups diced Kabocha squash
2. Get 1 carrot, diced
3. Take 1 cup cut cauliflower or potatoes
4. Make ready 1/2 onion, diced
5. Make ready 1 cup leek, sliced
6. Prepare 4 oz firm tofu, cubed
7. Make ready 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. Make ready 2 Tsp butter
12. Make ready 1 tsp each toasted cumin, coriander, fennel seeds, powered
13. Get 2 tsp turmeric powder
14. Get 1/2 tsp each chili, cinnamon and ginger powder
15. Prepare 2 Tsp concentrated tomato paste
16. Get 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 this up for this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!