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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, japanese curry pumpkin soup #mommasrecipes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Japanese Curry Pumpkin Soup #mommasrecipes is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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. Take 3 cups diced Kabocha squash
2. Get 1 carrot, diced
3. Make ready 1 cup cut cauliflower or potatoes
4. Prepare 1/2 onion, diced
5. Prepare 1 cup leek, sliced
6. Get 4 oz firm tofu, cubed
7. Take 1 cup cooked beans, optional
8. Get 16 oz homemade stock
9. Prepare 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. Prepare 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

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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