Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, japanese curry pumpkin soup #mommasrecipes. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Japanese Curry Pumpkin Soup #mommasrecipes is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Japanese Curry Pumpkin Soup #mommasrecipes is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. 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:
- Get 3 cups diced Kabocha squash
- Prepare 1 carrot, diced
- Get 1 cup cut cauliflower or potatoes
- Make ready 1/2 onion, diced
- Get 1 cup leek, sliced
- Prepare 4 oz firm tofu, cubed
- Prepare 1 cup cooked beans, optional
- Get 16 oz homemade stock
- Make ready 3 Tsp olive oil
- Prepare 2 Tsp All purpose flour
- Take 2 Tsp butter
- Make ready 1 tsp each toasted cumin, coriander, fennel seeds, powered
- Take 2 tsp turmeric powder
- Prepare 1/2 tsp each chili, cinnamon and ginger powder
- Get 2 Tsp concentrated tomato paste
- 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.
Steps to make Japanese Curry Pumpkin Soup #mommasrecipes:
- 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.
- 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.
- 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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