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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Japanese Curry Pumpkin Soup #mommasrecipes is something which I’ve loved my whole life. They are fine and they look wonderful.

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

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