Recipe of Super Quick Homemade Japanese Curry Pumpkin Soup #mommasrecipes

Hello everybody, it is me again, Dan, welcome to our recipe site. 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 unique. This is gonna smell and look delicious.

Japanese Curry Pumpkin Soup #mommasrecipes is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Japanese Curry Pumpkin Soup #mommasrecipes is something which I have loved my entire life. They’re nice and they look fantastic.

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 can achieve it.

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

1. Make ready 3 cups diced Kabocha squash
2. Make ready 1 carrot, diced
3. Get 1 cup cut cauliflower or potatoes
4. Get 1/2 onion, diced
5. Get 1 cup leek, sliced
6. Prepare 4 oz firm tofu, cubed
7. Take 1 cup cooked beans, optional
8. Make ready 16 oz homemade stock
9. Take 3 Tsp olive oil
10. Make ready 2 Tsp All purpose flour
11. Make ready 2 Tsp butter
12. Get 1 tsp each toasted cumin, coriander, fennel seeds, powered
13. Get 2 tsp turmeric powder
14. Take 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’s going to wrap this up with this special food japanese curry pumpkin soup #mommasrecipes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!