Recipe of Quick Japanese Curry Pumpkin Soup #mommasrecipes

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

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Japanese Curry Pumpkin Soup #mommasrecipes is something that I have loved my entire life.

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

So that is going to wrap this up with this exceptional food japanese curry pumpkin soup #mommasrecipes recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!